These delicious fish tacos are a great choice when you need a dinner in under 30 minutes. The tilapia fillets are seasoned with a blend of cumin and chili powder, blackened in a skillet, topped with a scrumptious chipotle-cilantro yogurt sauce and served with warmed corn tortillas. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Sprinkle with salt, cumin, chili powder, and black pepper.

  • In a very large nonstick skillet heat oil over medium heat. Add fish fillets. Cook fillets for 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once halfway through cooking.

  • Meanwhile, for yogurt sauce, in a small bowl combine yogurt, cilantro, and chipotle peppers in adobo sauce. To serve, place one fish fillet, two warmed tortillas, and about 2 tablespoons yogurt sauce on each of four serving plates.


Serve with Carrot-Cucumber Salad.

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.

Nutrition Facts

207 calories; 5.1 g total fat; 0.9 g saturated fat; 57 mg cholesterol; 235 mg sodium. 428 mg potassium; 14.6 g carbohydrates; 0.9 g fiber; 2 g sugar; 25.8 g protein; 68 IU vitamin a iu; 31 mcg folate; 82 mg calcium; 1 mg iron; 37 mg magnesium;