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Light Fish Tacos

Ingredients

  • 4 whole tilapia fillets about 1½- 2 pounds
  • 2-3 tsp McCormick Chipotle Seasoning
  • 2- 3 tsp Trader Joes Chili Lime Seasoning
  • 1 avocado peeled and pitted
  • 1/4 c. greek yogurt
  • 1/4 c. mayo
  • 1 tablespoons chopped cilantro leaves plus more for garnish
  • 3 limes quartered
  • Kosher salt
  • 2 cups shredded cabbage
  • 8 small corn tortillas pan seared
  • Cooking spray
  • ¼ cup vegetable oil

Instructions

  • Preheat the oven to 425F and put baking sheet in the oven to heat along with the oven.
  • Lightly pat dry tilapia filets and season both sides and the edges generously with the chipotle seasoning, chili lime seasoning, and a little sprinkle of salt on each filet.
  • Prepare the avocado sauce by adding the greek yogurt, mayo, avocado, cilantro, juice of 1 lime and a couple pinches of kosher salt to a food processor or a small bowl and process or mash until smooth. Add more lime juice and kosher salt to taste. Set aside.
  • In a medium size bowl, toss the cabbage with the juice of 1 lime and a sprinkling of kosher salt and set aside.
  • Once the oven has come to temperature, spray the hot sheet pan with cooking spray and place the seasoned fish on the baking sheet and lightly mist with oil or cooking spray. Cook the fish until they are opaque and easily flake with a fork, about 12-15 minutes.
  • Meanwhile, spray a large non-stick skillet with cooking spray and heat over medium high heat. Add the tortillas one at a time to the pan and spray the tortillas lightly with the cooking spray. Cook for 1-2 minutes or until lightly golden on each side. Transfer to a plate lined with a paper towel. Continue with all of the tortillas.
  • To assemble the tacos, layer two tortillas together and place some slaw in the bottom of the tortilla with a few chunks of the fish. Drizzle the avocado sauce and sprinkle with additional cilantro and a squeeze of lime, and serve.