- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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