Name: Tilapia fish tacos with rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz tilapia fillets, patted dry; 2 1/4 tsp taco seasoning; 3/4 tsp salt; 1/4 cup white rice; 1 tbsp tomato paste; 1/2 cup water; 1/4 cup avocado, pitted and mashed; 1/3 cup nonfat Greek yogurt; 1 tsp lime juice; 1 tsp avocado oil; 3 small corn tortillas; 1.5 oz red cabbage, shredded; 1/4 cup fresh cilantro, chopped; 1/4 lime, cut into wedges

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the white rice, tomato paste, water, and 1/8 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, whisk together the mashed avocado, Greek yogurt, lime juice, and 1/8 teaspoon of the salt in a small bowl until smooth. Stir in half the cilantro.
Sprinkle both sides of the tilapia fillets with the taco seasoning and the remaining 1/4 teaspoon of the salt, pressing the spices in to adhere.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the fish and cook for 3 minutes. Flip carefully and cook for 2 to 3 minutes more until the fish is opaque in the center. Transfer to a plate and break into large chunks. Done when opaque in the center, 145°F.
Wipe out the skillet used for the fish and return to medium heat. Warm each tortilla for 20 seconds, flip, and warm for 20 seconds more until pliable.
Fluff the Spanish rice with a fork. Divide the fish chunks among the tortillas. Top with shredded cabbage, avocado crema, and the remaining cilantro. Serve with the rice and lime wedges on the side.

Nutrition

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Instructions

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