Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

The creamy sauce offers a cool counterpoint to the bold blackening spices. Not in the mood for tilapia? The recipe is also great with chicken, sliced flank steak, or shrimp. Toss some avocado, tomato, and cilantro into the mix, and you're ready to knock Taco Tuesday out of the park.

Deb Wise
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over medium-high. Coat pan with cooking spray.

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  • Sprinkle fish evenly with chili powder, 3/8 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and cumin. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Cut each fillet into slices.

  • Combine mayonnaise, pickle relish, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Heat tortillas according to package directions.

  • Divide fish, avocado, and tomato evenly among tortillas. Drizzle tacos evenly with mayonnaise mixture; sprinkle with cilantro. Serve with lime wedges.

Nutrition Facts

377 calories; fat 12.4g; saturated fat 1.6g; mono fat 5.8g; poly fat 3.1g; protein 33g; carbohydrates 39g; fiber 7g; cholesterol 71mg; iron 1mg; sodium 556mg; calcium 59mg; sugars 5g; added sugar 0g.
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