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Dinner recipe · from the recipe book

Chipotle-Style Tilapia Open Rolls with Cilantro Yogurt

Flaky, smoky-spiced tilapia piled on toasted rolls over a cool cilantro-lime yogurt spread, finished with crunchy cabbage slaw and bright jalapeño.

Chipotle-Style Tilapia Open Rolls with Cilantro Yogurt

Ingredients

  • 4 fillets464 gTilapia filletpatted dry
  • 8 slices256 gWhole-wheat bread4 crusty whole-wheat rolls, split
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 clove3 gGarlicgrated
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • ¼ cup chopped40 gRed onionthinly sliced
  • 1 whole14 gJalapeñothinly sliced
  • ½ whole100 gAvocadosliced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • 1 tsp2 gGround cumin
  • 1½ tbsp18 gOlive oil
  • ¼ tsp2 gSalt

Steps

  1. Make the spread: stir the Greek yogurt, half the cilantro, half the lime juice and the garlic in a small bowl; chill until needed.
  2. Make the slaw: toss the cabbage, red onion and jalapeño with the remaining half of the lime juice and a pinch of the salt.
  3. Mix the smoked paprika, chili powder, cumin and the rest of the salt, then rub the spice mix over the tilapia.
  4. Heat a large skillet over medium heat, toast the cut sides of the whole-wheat rolls until golden, about 2 minutes, and set the rolls aside.
  5. Add the olive oil to the skillet over medium-high heat and cook the tilapia 3 to 4 minutes per side until it flakes and reaches 145°F (63°C); break it into large flakes.
  6. Spread the cilantro yogurt over each toasted whole-wheat roll half, top with the tilapia, the slaw and the avocado slices, and scatter the remaining half of the cilantro over the top. Serve open-face.

Contains: Milk, Fish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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