Ingredients

• 4 7-ounce tilapia filets
• ¼ cup Chef Paul Prudhomme’s Toasted Onion & Garlic No Salt/No Sugar Seasoning
• 8 corn tortillas
• 2 cups red cabbage, shredded
• 4 lemon wedges
• ½ cup pico de gallo (store-bought or homemade)
• 1 cup Superior yogurt sauce (see recipe below)

Superior Yogurt Sauce

• 1 teaspoon horseradish 
• 1/3 cup red onion, chopped
• 1 teaspoon sea salt
• 2 tbsp garlic, chopped
• 1/4 cup Creole mustard
• 1/4 cup white vinegar
• 2 cups light plain yogurt

Directions

1. Make yogurt sauce: combine all ingredients in a medium bowl. Cover and store in refrigerator until ready to use.
2. Preheat gas-fired grill or barbeque on medium high heat. Cut each tilapia filet into 2 pieces lengthwise and season with seasoning blend. Place tilapia onto grill, cook for 3 minutes on each side or until cooked through.
3. Heat corn tortillas on a skillet at medium heat for 20 seconds on each side. Assemble fish on corn tortillas and garnish with the cabbage, lemon, pico de gallo, and Superior yogurt sauce.

Servings: 4
Calories: 280
Fat: 5g 
Saturated Fat: 1.5g
Sodium: 380mg   
Carbohydrates:21g
Fiber: 2g
Sugar: 6g
Protein: 39g