Fish tacos with creamy cilantro sauce
7
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
0.25 cup(s)
Light mayonnaise
0.25 cup(s)
Canned chipotle peppers in adobo sauce
1 Tbsp
Uncooked red onion(s)
1 Tbsp, chopped
Cilantro
1 Tbsp
Ground cumin
0.25 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)
Uncooked farm raised tilapia
16 oz
Kosher salt
0.75 tsp
Corn tortilla(s)
8 medium
Shredded red cabbage
0.5 cup(s)
Cilantro
4 Tbsp
Uncooked red onion(s)
0.25 cup(s), chopped
Lime
1 item(s)
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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