Name: Tilapia fish tacos with avocado crema
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 10 oz tilapia fillets, patted dry; 1 tbsp taco seasoning; 2 tsp avocado oil; 1/4 avocado, pitted and mashed; 1/3 cup nonfat Greek yogurt; 2 tsp lime juice; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped; 3 3 small corn tortillas; 1.5 oz red cabbage, shredded; 1/4 lime, cut into wedges

Nutrition

Per serving

699 calories

Protein: 71g; 39% of calories
Carbs: 53g; 29% of calories
Fat: 25g; 31% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, whisk together the mashed avocado, Greek yogurt, and lime juice until smooth. Stir in half the chopped cilantro and a pinch of salt. Set aside.
Sprinkle both sides of the tilapia fillets evenly with the taco seasoning. For 1/2-inch-thick fillets, use the full amount for a good crust.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 2 to 3 minutes. Flip once carefully with a thin spatula and cook for 2 to 3 minutes more until the fish is opaque in the center and flakes easily. Done when opaque in the center and flakes easily, 145°F.
While the fish cooks, warm the tortillas in a dry skillet for 30 seconds. Break the cooked fish into large chunks. Divide the fish among the tortillas and top with shredded cabbage, the avocado crema, the remaining cilantro, and lime wedges for squeezing.

Nutrition

Ingredients

Instructions

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