• 2 pounds tilapia fillets
  • 2 tablespoons lime juice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • cooking spray
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  • 1/2 cup plain fat-free yogurt
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons canned chipotle peppers in adobo sauce
  •  
  • 16 (5 inch) corn tortillas
  • 2 cups shredded cabbage
  • 1 cup shredded Monterey Jack cheese
  • 1 tomato, chopped
  • 1 avocado - peeled, pitted, and sliced
  • 1/2 cup salsa
  • 2 green onions, chopped
  • Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
  • Preheat grill for medium heat and lightly oil the grate.
  • Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
  • Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.