Fish Tacos with Chipotle Mayo

Yield: 4 servings

Prep: 1 10

Cook: 5

Total: 1 15

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.

This Fish Tacos with Chipotle Mayo recipe is brought to you by DAMN DELICIOUS

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