Fish Tacos Ultimo

Name: Fish Tacos Ultimo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Mexican
Ingredients: 1 avocado - peeled, pitted, and sliced; 473 milliliters shredded cabbage; 2 teaspoons canned chipotle peppers in adobo sauce; 16 5-inchs (5 inch) corn tortillas; 118 milliliters plain fat-free yogurt; 2 Tbsps chopped fresh cilantro; 1 teaspoon garlic powder; 2 green onions, chopped; 1 teaspoon ground black pepper; 2 Tbsps lime juice; 237 milliliters shredded Monterey Jack cheese; 1 teaspoon paprika; 118 milliliters salsa; 2 teaspoons salt; 907 grams tilapia fillets; 1 tomato, chopped

Need a gluten free and pescatarian main course? Fish Tacos Ultimo could be an amazing recipe to try. This recipe serves 16. One portion of this dish contains approximately 15g of protein, 5g of fat, and a total of 149 calories. 677 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. If you have cilantro, salt, tomato, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

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.

Ingredients you will need

Tilapia Fillets

Cooking Spray

Garlic Powder

Black Pepper

Lime Juice

Paprika

Salt

Dry Seasoning Rub

Preheat grill for medium heat and lightly oil the grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.

Ingredients you will need

Chipotle Chiles

Lime Juice

Cilantro

Yogurt

Sauce

Equipment you will use

Blender

Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Ingredients you will need

Tilapia

Fish

Equipment you will use

Grill

Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Ingredients you will need

Monterey Jack Cheese

Corn Tortilla

Green Onions

Cilantro

Avocado

Cabbage

Tomato

Salsa

Sauce

Fish

Lime

Equipment you will use

Frying Pan

Equipment

Grill

Blender

Frying Pan

Ingredients

Servings:

avocado - peeled, pitted, and sliced 473milliliters

shredded cabbage 2teaspoons

canned chipotle peppers in adobo sauce 165-inchs

(5 inch) corn tortillas 118milliliters

plain fat-free yogurt 2Tbsps

chopped fresh cilantro 1teaspoon

garlic powder 2

green onions, chopped 1teaspoon

ground black pepper 2Tbsps

lime juice 237milliliters

shredded Monterey Jack cheese 1teaspoon

paprika 118milliliters

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.