Name: Tilapia tacos with yellow rice
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz tilapia fillets, patted dry; 1 1/2 tsp taco seasoning; 1/2 tsp salt; 125 g cooked yellow rice; 2 tbsp avocado, pitted and mashed; 1/3 cup nonfat Greek yogurt; 1 tsp lime juice; 1/2 tsp avocado oil; 2 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 0 min

In a small bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and a pinch of the salt until smooth. Stir in half the cilantro.
Sprinkle both sides of the tilapia fillets, which should be about 1/2 inch thick, with the taco seasoning and the remaining 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 2 to 3 minutes. Flip carefully and cook for 2 to 3 minutes more until the fish is opaque in the center. Done when flakes easily, 145°F.
Meanwhile, place the cooked yellow rice in a microwave-safe bowl and cover with a plate. Heat for 1 minute, stir, and heat for 15 seconds more until hot in the middle.
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.
Break the fish into large chunks and divide among the tortillas. Top with shredded cabbage, avocado crema, and the remaining cilantro. Serve with the yellow rice and lime wedges on the side.

Nutrition

Ingredients

Instructions

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