- 4
- 30 mins
Ingredients
- 1 ⁄4 cup plain yogurt1⁄4 cup
- 1 ⁄4 cup mayonnaise1⁄4 cup
- 2 tsp. sugar2 tsp.
- 2 minced chipotles in adobo sauce2
- Juice of 1/2 a lime
- 4 fresh tilapia fillets, halved (4 oz. each)4
- 3 Tbsp. fresh lime juice3 Tbsp.
- 3 Tbsp. all-purpose flour3 Tbsp.
- 3 Tbsp. yellow cornmeal3 Tbsp.
- 1 tsp. chili powder1 tsp.
- 1 tsp. kosher salt1 tsp.
- 1 ⁄4 tsp. cayenne pepper1⁄4 tsp.
- 8 corn tortillas (7-inch)8
- 3 cups shredded napa cabbage3 cups
Preparation
Step 1
Preheat oven to 500° with racks in top and bottom positions and a baking sheet on each rack.
Stir together yogurt, mayonnaise, sugar, chiles, and juice of ½ a lime in a small bowl; let stand 10 minutes; chill until ready to serve.
Marinate tilapia fillets in lime juice, turning to coat, 10 minutes total.
Blend flour, cornmeal, chili powder, and salt in a shallow dish. Coat marinated fish with flour mixture. Remove hot pan from oven and coat with nonstick spray. Place fillets on hot pan and roast on top rack, 5 minutes. Carefully flip fish and return to oven, 3–4 minutes more.
Spray both sides of tortillas with nonstick spray. Oven-toast tortillas on second heated baking sheet until lightly crisp around the edges, 2–3 minutes.
Serve fish and tortillas with sauce, shredded cabbage, and Mango-Avocado Salsa.
Nutrition Information
Per serving: 412 cal; 15g total fat (2g sat); 63mg chol; 600mg sodium; 40g carb; 3g fiber; 27g protein