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
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; total fat 5.1g 8% DV; saturated fat 0.9g; cholesterol 57mg 19% DV; sodium 235mg 9% DV; potassium 428mg 12% DV; carbohydrates 14.6g 5% DV; fiber 0.9g 4% DV; sugar 2g; protein 25.8g 52% DV; exchange other carbs 1; vitamin a iu 68IU; vitamin cmg; folate 31mcg; calcium 82mg; iron 1mg; magnesium 37mg.