Grilled Fish Tacos with Chipotle Lime Corn Slaw

So even though I am going to a new school, I did end up going home this weekend.  I am SO incredibly happy to be reunited with my mom, Julie.  As Julie and I pondered on what to make for the last night of my visit, we came up with this brilliant fish taco recipe.  Not only is this recipe so delicious, it is light and healthy!  This dinner is great any night of the week, so feel free to enjoy! 

Ingredients:

Slaw:

3 ears of corn, husked, fire-roasted

1/2 red cabbage, thinly shredded

1/2 green cabbage, thinly shredded

1/2 red onion, thinly sliced

2 5-oz. containers of Plain non-fat greek yogurt

2 limes, juiced

1 tsp lime zest

1/2 8-oz. can of adobo chile peppers & sauce, blended 

1/4 tsp cumin

1/4 tsp chile powder

1/2 tsp Old Bay seasoning

Fish:

3 1/2 tsp chipotle powder

1 lime, juiced

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp freshly ground pepper

2 TBS EVOO

7 fillets fresh tilapia

Corn taco shells

Shredded low-fat cheddar cheese

Directions: 

For Slaw: 

Husk corn and wrap in tin foil.  On a hot grill, grill corn for about 15 minutes so it becomes "fire-roasted".  Set aside and let cool. In a large bowl, combine cabbages and onion.  In another bowl, mix together greek yogurt, lime juice and zest, cumin, adobo sauce, and Old Bay seasoning.  Pour desired amount over cabbage/onion slaw.  Stir to coat.  Cut corn kernels off of the cob and add to slaw.  Stir to incorporate.  Refrigerate immediately so flavors can merry.  (We made the slaw 5 hours before we made the tacos.  We recommend making the slaw ahead of time so the slaw can sit with marinade.)  

For Fish:

In a bowl, mix together chipotle powder, lime juice, cumin, onion powder, garlic powder, salt, pepper, and EVOO.  Spread chipotle rub all over each tilapia fillet on both sides.  Spray grill pan with non-stick cooking spray and grill the tilapia, 5-7 minutes each side.  Once tilapia is grilled, take off heat and put into separate bowl.  Shred into bite sized pieces.  Remove slaw from fridge.  Heat taco shells over an open flam stove.  Place taco shell down and sprinkle cheese.  Add desired amount of fish, then top with slaw.  ENJOY!

*We like to top taco with our Guacamole! :)