Ingredients

The following ingredients have 4 Servings
  • 1 pound tilapia fillets (cut in half lengthwise)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 limes (juiced)
  • 4 cloves garlic (minced)
  • 2 tablespoons unsalted butter
  • 8 taco shells
  • 1 cup shredded red cabbage
  • 2 avocados (halved, seeded, peeled and diced)
  • 2 Roma tomatoes (diced)
  • 2 tablespoons fresh chopped cilantro leaves
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon chipotle paste
  • 1 tablespoon freshly squeezed lime juice
  • 2 cloves garlic (pressed)

Instruction

  • To make the chipotle mayo, whisk together mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic; set aside.
  • Season tilapia with salt and pepper, to taste.
  • In a shallow bowl, marinate tilapia with lime juice and garlic for at least 1 hour.
  • Melt butter in a large skillet over medium high heat. Add tilapia and cook, flipping once, until golden brown, about 2-3 minutes per side.
  • To serve, spoon tilapia into the center of each taco shell. Top with cabbage, avocados, tomatoes and cilantro, drizzled with chipotle mayo.