16 Ingredients
  • For the chipotle crema:
  • 1 cup sour cream
  • 2 teaspoons pureed canned chipotle chiles in adobo
  • 1/4 teaspoon kosher salt
  • 2 pounds tilapia
  • 1/4 cup canola oil
  • 1 tablespoon ancho chile powder
  • 2 teaspoons kosher salt
  • 8 6-inch corn tortillas
  • 1/4 head of red cabbage, finely shredded
  • 1 medium white onion, halved and thinly sliced
  • Fresh cilantro leaves
  • Salsa Fresca
  • Lime wedges
  • Type of fire: direct
  • Grill heat: medium-high
Nutrition
392
20% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

31% 20

Saturated

31% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

7% 21

Carbs (net)

- 17

Fiber

15% 4

Sugars

- 4

Sugars, added

- 0

Protein

68% 34

Cholesterol

32% 96

Sodium

28% 676

Calcium

11% 110

Magnesium

19% 78

Potassium

15% 727

Iron

11% 2

Zinc

11% 1

Phosphorus

60% 423

Vitamin A

14% 126

Vitamin C

26% 24

Thiamin (B1)

12% 0

Riboflavin (B2)

18% 0

Niacin (B3)

42% 7

Vitamin B6

36% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

104% 2

Vitamin D

1286% 193

Vitamin E

21% 3

Vitamin K

28% 33

Sugar alcohols

- 0

Water

- 215
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