WW Tilapia Tacos with Chipotle Aioli

 pg 147 book says 7 smtpts, site says 4           MEATLESS       SO GOOD                               1⁄4cup(s)plain low fat Greek yogurt
      1⁄4cup(s)light mayonnaise
    1Tbspcanned chipotle peppers in adobo sauce, minced (or more to taste)
    1tspfresh lime juice
    1Tbsp  uncooked red onion(s)go ahead and cut for aioli too
    1Tbsp cilantro, fresh, minced
    1⁄4tspground cumin, Fish, Tortillas and Toppings
    3 Tbsp fresh lime juice
    1Tbspolive oil, extra virgin
    1tspground cumin
    1⁄2tspminced garlic
    1pound(s)uncooked tilapia fillet(s)
    2spray(s)cooking spray
    3⁄4tspkosher salt
    2⁄3cup(s)packaged coleslaw mix (shredded cabbage and carrots)
   8smallcorn tortilla(s)
    1⁄4cup(s)cilantro, minced (for garnish)
    1⁄4cup(s)uncooked red onion(s), minced (for garnish)
    1⁄2mediumfresh lime(s), cut into wedges
    In a small bowl, combine first seven ingredients (yogurt through cumin); chill until ready to use (may be made up to 4 days before use, covered and refrigerated).
    In a shallow dish, combine lime juice, oil, cumin and garlic; add tilapia and toss to coat. Marinate in refrigerator for 30 mins.
    Coat a grill or grill pan with cooking spray; heat to high. Remove tilapia from marinade (discard marinade). Grill fish until it flakes easily with a fork, about 3 to 4 minutes per side; sprinkle with salt and slice tilapia into 8 equal pieces
    While tilapia cooks, wrap corn tortillas in aluminum foil and warm on grill or in oven.
    To serve, top each tortilla with 1 tablespoon slaw, 1 piece tilapia and 1 heaping tablespoon aioli; garnish with cilantro and red onion, and serve with lime wedges. Yields 1 taco per serving. This recipe is easily doubled. You can also serve with additional garnishes like diced plum tomatoes, salsa verde or diced avocado (could affect SmartPoints value).
In my opinion: MY FAVORITE!