Yields
6-8 tacos
Ingredients
1 pound white fish fillets (tilapia, mahi-mahi, or halibut work well!)
8 tortillas
1 ½ cups shredded red cabbage or lettuce
¼ cup parsley or cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 cup plain, nonfat Greek yogurt
2 tablespoons mayonnaise
2 teaspoons canned chipotle pepper in adobo sauce, finely chopped
Salt
Black Pepper
Prep
Cook Time: about 8-10 minutes
Directions
Whisk together olive oil, lime juice, salt and pepper in a small bowl. Place fish in a large baking dish lined with aluminum foil and pour mixture over top. Let this marinate at room temperature for 20 minutes. Mix the mayonnaise, Greek yogurt, and chipotle in a small bowl and refrigerate. Heat up your grill or non stick grill pan over medium high heat. Grill the fish for about 4-5 minutes per side until cooked through. Remove and let it rest a few minutes. Place tortillas on grill and heat about 30 seconds on both sides. Flake the fish to form smaller chunks and place in a tortilla. Top with chipotle mixture, red cabbage and cilantro or parsley. Enjoy!