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Prep Time
5 mins
Total Time
26 mins
Serves
4

Ingredients

8
Original Tortillas
1/4 cup
chopped fresh cilantro, plus leaves for garnish
60 mL
1/3 cup
low-fat sour cream
75 mL
1/4 cup
Cilantro Chili Lemon Grilling Sauce, divided
60 mL
2
limes, juiced, divided
1/4 tsp
each salt and pepper
1 mL
1 pkg
Tilapia Fillets, thawed and patted dry
454 g
1 cup
shredded red cabbage
250 mL
1
ripe avocado, peeled and sliced

Method

Step 1
Preheat barbecue to high. Wrap tortillas in foil. In a small bowl, mix sour cream, cilantro, 1 tbsp (15 mL) grilling sauce and 1 tbsp (15 mL) lime juice.
Step 2
Season tilapia with salt and pepper on a plate, then brush with remaining grilling sauce to coat evenly. Grill tilapia with barbecue lid closed, turning once after 3 to 4 min. set tortillas on upper rack of grill to warm through. Continue grilling tilapia until done, 2 to 3 min. more. Transfer to a platter. Remove tortillas from grill.
Step 3
Flake on a platter with cabbage, avocados, cilantro cream and tortillas. Garnish with cilantro leaves.
Step 4
Preheat oven to 450 °F (230 °C). Set wrapped tortillas on top rack to warm through, 2 to 3 min. Season tilapia with salt and pepper, and brush with remaining grilling sauce. Place fillets on parchment paper-lined baking sheet. Bake until cooked through, 7 to 8 min.

Nutritional Facts Per Serving

Nutrition Description:
2 tacos
Calories:
410
Fat:
22 g
Saturated Fat:
3 g
Carbs:
41 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
45 mg
Protein:
12 g
Sodium:
850 mg