Sunday, June 5, 2011

Chipotle Tilapia Tacos - 4pp

Serves 4 (2 tacos each)  PointsPlus: 4

Citrus Cabbage Slaw:
2 cups Cabbage, fresh, shredded
¼ cup Green onions, sliced (about 6)
1 each  Orange, fresh segments
2 Tbsp Fresh lime juice
½ tsp Salt

Chipotle Yogurt Sauce:
¼ cup Chipotles in adobo sauce (about 6 peppers)
2 tsp Garlic, minced
2 cups Plain non-fat yogurt
1 tsp Cumin
½ tsp Salt
¼ tsp black pepper
Juice of fresh lime

1 pound tilapia fillets
8 (6-inch) corn tortillas, fresh, heated

Cabbage Slaw: Place all ingredients in a bowl or plastic container.  Toss until well combined.  Put in refrigerator and allow flavors to marinate for about 30 minutes before serving.

Chipotle Yogurt Sauce: Place chipotle and garlic in a food processor or blender.  Pulse until it is finely chopped.  Add the rest of the ingredients and blend until well combined.  Place in a glass or plastic container, cover and refrigerate.  Allow the ingredients to sit for at least 30 minutes for flavors to develop.

Broiled Tilapia:  Place filets on a foil-lined baking sheet.  Spread 2 Tbsp of Chipotle Yogurt Sauce on each filet and allow to marinate for about 30 minutes before cooking.  Cover and refrigerate remaining sauce. Turn oven on to Broil.  Place baking sheet under hot broiler and broil filets for 6-8 minutes until fish is opaque and lightly browned.  Break fish filet into chunks.

Assemble each taco:  Lay on a warm corn tortilla on a plate.  Place tilapia pieces in the center of tortilla (about 2 oz).  Spoon 2 Tbsp of the Chipotle Yogurt Sauce over the fish. Top with Citrus Cabbage Slaw.  Fold tortilla and serve.

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