NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tsp Extra virgin olive oil

2 medium Corn tortillas

0.5 cup Red cabbage

0.5 cup Green cabbage

2 tbsp Fresh cilantro

2 tbsp Plain Greek yogurt

0.13 whole Avocado

PREPARATION

• 1

  Pat the tilapia fillets dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the chili powder, ground cumin, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly onto both sides of the tilapia fillets.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the tilapia in the skillet and cook for 3 to 4 minutes per side until the edges are golden and the fish flakes easily.

• 6

  While the fish cooks, toss the shredded red cabbage, green cabbage, and fresh cilantro with half of the lime juice in a medium bowl.

• 7

  In another small bowl, whisk the plain Greek yogurt with the remaining lime juice to create a smooth crema.

• 8

  Warm the corn tortillas in a dry pan or over an open gas flame for 30 seconds per side until pliable.

• 9

  Break the cooked tilapia into large chunks and divide the pieces evenly among the warm tortillas.

• 10

  Top each taco with the cabbage slaw, sliced avocado, and a generous drizzle of the yogurt crema.