NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillet

2 medium Corn tortillas

1 tsp Olive oil

0.25 whole Avocado

1 cup Shredded cabbage

1 tbsp Lime juice

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with chili powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the tilapia in the skillet and sear for 3 to 4 minutes per side, until the exterior is golden-brown and the fish flakes easily with a fork.

• 4

  While the fish is cooking, combine the shredded cabbage, lime juice, and chopped cilantro in a small bowl, tossing well to create a bright, acidic slaw.

• 5

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until soft and pliable.

• 6

  Remove the tilapia from the heat and gently flake it into large, bite-sized chunks.

• 7

  Assemble the tacos by dividing the fish between the tortillas, topping with the zesty cabbage slaw and fresh avocado slices.