NUTRITION

SERVINGS

INGREDIENTS

6 oz Tilapia fillets

0.5 tsp Smoked paprika

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

1 cup Shredded cabbage mix

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 medium Corn tortillas

0.13 whole Avocado

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lime juice, and chopped cilantro to create the zesty dressing.

• 2

  Toss the shredded cabbage with the yogurt dressing until well-coated and set aside to let the flavors meld.

• 3

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with smoked paprika, cumin, garlic powder, salt, and pepper.

• 4

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

• 5

  Place the tilapia in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 6

  While the fish cooks, lightly toast the corn tortillas in a separate dry pan or over an open flame until warm and pliable.

• 7

  Break the tilapia into large chunks and divide evenly between the tortillas.

• 8

  Top each taco with a generous portion of the zesty slaw and slices of fresh avocado.