Tilapia Tacos with Chipotle Aioli
6
Points®
Total time: 54 min • Prep: 15 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
Ingredients
Plain low fat Greek yogurt
¼ cup(s)
Reduced calorie mayonnaise
¼ cup(s)
Canned chipotle peppers in adobo sauce
1 Tbsp, minced (or more to taste)
Red onion
1 Tbsp, minced
Fresh lime juice
1 tsp
Cilantro
1 Tbsp, fresh, minced
Ground cumin
¼ tsp
Fresh lime juice
3 Tbsp
Olive oil
1 Tbsp, extra virgin
Ground cumin
1 tsp
Jarred minced garlic
½ tsp
Uncooked tilapia fillet
1 pound(s)
Kosher salt
¾ tsp
Corn tortilla
8 tortilla(s), small
Packaged coleslaw mix (shredded cabbage and carrots)
½ cup(s)
Cilantro
¼ cup(s), minced (for garnish)
Red onion
¼ cup(s), minced, minced (for garnish)
Lime
1 medium, cut into wedges
Instructions
1
Combine all aïoli ingredients in small bowl. Cover and refrigerate until ready to serve.
2
Combine lime juice, oil, cumin, and garlic in shallow dish; add tilapia and turn to coat. Cover and refrigerate 30 minutes.
3
Spray ridged grill pan with nonstick spray and place over 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 each tortilla with 1 tablespoon slaw, 1 piece tilapia, and 1 heaping tablespoon aïoli; garnish with cilantro and onion. Place 2 tacos on each plate and serve with lime wedges.
6
Serving size: 2 tacos
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