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Tilapia Tacos with Chipotle Aïoli

6
Points®
Total Time
58 min
Prep
20 min
Cook
8 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, finely chopped; or to taste

Red onion

1 Tbsp, chopped, finely chopped

Cilantro

1 Tbsp, chopped

Ground cumin

¼ tsp

Fresh lime juice

1 tsp

Fresh lime juice

3 Tbsp

Fresh lime juice

1½ Tbsp

Olive oil

1 Tbsp

Ground cumin

1 tsp

Garlic

1 small clove(s), minced

Uncooked tilapia fillet

1 pound(s)

Kosher salt

¾ tsp

Packaged coleslaw mix (shredded cabbage and carrots)

½ cup(s)

Corn tortilla

8 tortilla(s), small

Cilantro

¼ cup(s), finely chopped

Red onion

¼ cup(s), chopped, finely chopped

Lime

1 item(s), cut into 8 wedges

Instructions

  1. In small bowl, combine all aïoli ingredients. Cover and refrigerate until ready to serve, up to 4 days.
  2. In shallow dish, combine lime juice, oil, cumin, and garlic; add tilapia and toss 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 a 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. To serve, top each tortilla with 1 tablespoon slaw, 1 piece tilapia and 1 heaping tablespoon aioli; garnish with cilantro and red onion. Place 2 tacos on each plate and serve with lime wedges.
  6. Serving size: 2 tacos

Notes

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

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