The best fish tacos in my opinion - great flavor. I followed the recipe exactly for the tilapia, but served it with semi-mashed kidney beans and regular tomato, jalapeno, red onion and cilantro salsa since I did not have all the ingredients for the bean salsa - will definitely try it next time. Will serve it for company for an informal get-together. My husband asked me to make it soon again.
Shredded Grilled Tilapia Tacos
Tilapia tacos are a healthier version of fried fish tacos that grills the fish instead of pan-frying it in oil. The citrus juices and spicy slaw in this recipe pack in tons of flavor.
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- Calories: 358
- Calories from fat: 25%
- Fat: 10g
- Saturated fat: 1.9g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.1g
- Protein: 44g
- Carbohydrate: 23g
- Fiber: 3.2g
- Cholesterol: 118mg
- Iron: 1mg
- Sodium: 486mg
- Calcium: 75mg
- 1 tablespoon ground chipotle seasoning
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 6 (6-ounce) tilapia fillets
- 2 tablespoons olive oil
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- Vegetable cooking spray
- 12 corn tortillas
- Sweet-and-Spicy Slaw (see recipe)
- Fruity Black Bean Salsa (see recipe)
- Fresh lime wedges
- Combine first 3 ingredients. Rub seasoning mixture evenly over fillets.
- Stir together oil, grated rind, and juice; rub over fillets.
- Arrange fillets in a grill basket coated with cooking spray.
- Grill over medium-high heat (350° to 400°) 3 minutes on each side or just until fish begins to flake with a fork. Cool slightly. Shred fish. Spoon 2 to 3 tablespoons fish into tortillas, and top with Sweet-and-Spicy Slaw and Fruity Black Bean Salsa. Serve with a squeeze of fresh lime juice.
- Note: Nutritional analysis includes slaw and salsa.
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