Chipotle Fish Tacos

Join Toby Smithson as she prepares these refreshing tacos from "Glycemic Index Cookbook for Dummies" by fellow dietitians Meri Raffetto and Roseanne Rust.


For marinating fish
Cod fillet/Halibut fillet 1 Pound
Fresh lime juice 1/4 Cup (4 tbs)
Salt and pepper To Taste
For chipotle mixture
Low fat greek yogurt 1 Cup (16 tbs)
Low fat sour cream 1/3 Cup (5.33 tbs)
Chipotle pepper in adobe sauce 1 , finely chopped
Fresh lime juice 2 Tablespoon
Chopped red onion 1/4 Cup (4 tbs)
Chopped fresh cilantro 1/4 Cup (4 tbs)
Other ingredients
Cooking spray 2 Dash
Whole wheat flour tortillas 8 (8 inch)
Shredded green cabbage 1 Cup (16 tbs)
Avocado 1 , sliced



1. For marinating – in a shallow bowl, place the cod fillets and pour in the fresh lime juice.

2. Season with salt and pepper and let it sit for 5 minutes.

3. Preheat the grill.


4. Grease the grill with cooking spray and lay down the cod fillets. Cook until done.

5. Flake the fish with a fork and set aside.

6. For the chipotle mixture – in a small bowl, mix together all the ingredients and set aside.

7. Place the tortillas in the microwave and let it warm for 10 seconds.

8. Spread 1 tablespoon of the chipotle mixture and top with fish, cabbage and avocado, fold in half.


9. Serve the tacos with some fresh fruit juice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 137Calories from Fat 50

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 132 mg5.5%

Total Carbohydrates 9 g3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet