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Fish tacos with creamy cilantro sauce

Fish tacos with creamy cilantro sauce

6
Points®
Total Time
53 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
The creamy, smoky, spicy sauce makes these easy tacos taste like an unexpected weeknight treat. You’ll make the sauce again and again—it jazzes up any kind of baked or grilled fish or chicken and makes a wonderful dip for fresh veggies.

Ingredients

Plain low fat Greek yogurt

¼ cup(s)

Light mayonnaise

¼ cup(s)

Canned chipotle peppers in adobo sauce

1 Tbsp

Red onion

1 Tbsp, chopped

Cilantro

1 Tbsp, chopped

Ground cumin

¼ tsp

Fresh lime juice

1 tsp

Fresh lime juice

3 Tbsp

Extra virgin olive oil

1 Tbsp

Ground cumin

1 tsp

Garlic

1 small clove(s), finely chopped

Uncooked farm raised tilapia

16 oz

Kosher salt

¾ tsp

Corn tortilla

8 tortilla(s), medium

Shredded red cabbage

½ cup(s)

Cilantro

4 Tbsp

Red onion

¼ cup(s), chopped

Lime

1 item(s), cut into wedges

Instructions

  1. To make sauce, stir together first 7 sauce ingredients (yogurt through 1 tsp lime juice). Cover and refrigerate until ready to serve, up to 4 days.
  2. To make tacos, combine 3 tbsp lime juice, oil, cumin, and garlic in large shallow dish; add tilapia and turn to coat. Cover and refrigerate 30 minutes.
  3. Spray ridged grill pan with nonstick spray and place over medium-high heat. Remove tilapia from marinade; discard marinade. Grill fish until it flakes easily with fork, 3–4 minutes per side; sprinkle with salt and slice tilapia into 8 equal pieces.
  4. While tilapia cooks, wrap tortillas in paper towel and microwave until warm, about 30 seconds.
  5. Top tortillas evenly with cabbage, tilapia, and sauce; garnish with cilantro and onion. Serve with lime wedges.
  6. Serving size: 2 tacos and 2 tbsp sauce

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