Foto: RecipeGirl
Ingredients
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons light sour cream
- 2 teaspoons chopped canned chipotle chiles in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- salt and freshly ground black pepper, (to taste)
- 16 ounces tilapia
- Eight 6-inch corn tortillas
- 1½ cups shredded green cabbage
- ½ cup corn
- ¼ cup chopped fresh cilantro
- lime wedges
Steps
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In a small bowl, combine the yogurt, sour cream and chipotle chiles. Cover and refrigerate until ready to use.
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In a small bowl, whisk together the oil, lime juice, salt and pepper. Put the fish in a pyrex dish and pour the marinade over the fish fillets; let marinate for 20 minutes.
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Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. Flake the fish with a fork.
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Heat the tortillas on the grill or grill pan for 30 seconds on each side.
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Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| plain nonfat Greek yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| light sour cream | 2 tablespoons | - | - |
| chopped canned chipotle chiles in adobo sauce | 2 teaspoons | - | - |
| olive oil | 2 tablespoons | - | - |
| freshly squeezed lime juice | 2 tablespoons | - | - |
| salt and freshly ground black pepper | - | - | - |
| tilapia | 16 ounces | - | - |
| Eight 6-inch corn tortillas | - | - | - |
| shredded green cabbage | 1.5 cups | - | - |
| corn | 0.5 cup | - | - |
| chopped fresh cilantro | 0.25 cup | - | - |
| lime wedges | - | - | - |
*Estimated market prices, may vary by region
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