Tilapia Tacos with Chipotle Aioli

6
Total Time
54 min
Prep
15 min
Cook
9 min
Serves
4
Difficulty
Easy

Ingredients

plain lowfat Greek yogurt

¼ cup(s)

reduced calorie mayonnaise

¼ cup(s)

canned chipotle peppers in adobo sauce

1 Tbsp, minced (or more to taste)

uncooked red onion(s)

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

minced garlic

½ tsp

uncooked tilapia fillet(s)

1 pound(s)

kosher salt

¾ tsp

corn tortilla(s)

8 small

packaged coleslaw mix (shredded cabbage and carrots)

½ cup(s)

cilantro

¼ cup(s), minced (for garnish)

uncooked red onion(s)

¼ cup(s), minced, minced (for garnish)

fresh lime(s)

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

Notes

You can make the aïoli up to 4 days ahead if you like.

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