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Fish Tacos with Chipotle Mayo
Yield:
4
servings
Prep:
1
hour
hour
10
minutes
minutes
Cook:
5
minutes
minutes
Total:
1
hour
hour
15
minutes
minutes
Quick and easy fish tacos with a chipotle mayo drizzle – perfect for those busy weeknights!
5
stars (
3
ratings)
Ingredients
1
pound
tilapia fillets
,
cut in half lengthwise
Kosher salt and freshly ground black pepper
,
to taste
2
limes
,
juiced
4
cloves
garlic
,
minced
2
tablespoons
unsalted butter
8
taco shells
1
cup
shredded red cabbage
2
avocados
,
halved, seeded, peeled and diced
2
Roma tomatoes
,
diced
2
tablespoons
fresh chopped cilantro leaves
For the chipotle mayo
¼
cup
mayonnaise
¼
cup
Greek yogurt
1
tablespoon
chipotle paste
1
tablespoon
freshly squeezed lime juice
2
cloves
garlic
,
pressed
Instructions
To make the chipotle mayo, whisk together mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic; set aside.
Season tilapia with salt and pepper, to taste.
In a shallow bowl, marinate tilapia with lime juice and garlic for at least 1 hour.
Melt butter in a large skillet over medium high heat. Add tilapia and cook, flipping once, until golden brown, about 2-3 minutes per side.
To serve, spoon tilapia into the center of each taco shell. Top with cabbage, avocados, tomatoes and cilantro, drizzled with chipotle mayo.