Follow these steps for perfect results
tilapia fillets
lime juice
salt
ground black pepper
garlic powder
paprika
cooking spray
plain fat-free yogurt
lime juice
fresh cilantro
chopped
canned chipotle peppers in adobo sauce
corn tortillas
shredded cabbage
shredded
shredded Monterey Jack cheese
shredded
tomato
chopped
avocado
peeled, pitted, and sliced
salsa
green onions
chopped
Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika.
Spray both sides of each fillet with cooking spray.
Preheat grill for medium heat and lightly oil the grate.
Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender.
Pulse until sauce is well blended. Set aside.
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute.
Divide grilled fish evenly over corn tortillas.
Serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.
Expert advice for the best results
Marinate tilapia for at least 30 minutes for best flavor.
Use a cast-iron skillet for warming tortillas for a more authentic taste.
Everything you need to know before you start
15 minutes
Cilantro-lime sauce can be made ahead.
Serve tacos open-faced with colorful toppings arranged neatly.
Serve with Mexican rice and beans.
Garnish with extra cilantro and lime wedges.
Pairs well with the spicy and fresh flavors.
Acidity cuts through the richness of the avocado.
Discover the story behind this recipe
Popular street food and restaurant dish.
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