Tilapia Tacos

1/2 sweet onion, finely chopped 
1 cup grape tomatoes, chopped 
1/2 cup cilantro, chopped 
1 lime 

1/2 jalapeno, seeded and finely chopped 
1/2 teaspoon salt 
1 cup plain Greek yogurt 
2 tablespoons mayonnaise 
2 cups shredded green or red cabbage 

1 tablespoon olive oil 
1 pound tilapia fillets 
1/4 teaspoon chili powder 
1/4 teaspoon black pepper 

16 corn tortillas 
1 avocado, cut into 16 long slices

Mix together onions, tomatoes and cilantro and squeeze the juice of one lime over them. Set aside.
In another bowl mix together jalapeno, salt, yogurt, mayonnaise and cabbage. Set aside.
In a large nonstick skillet, heat the olive oil. Add the fish and sprinkle with chili powder and pepper. Cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through. Be careful not to stir too vigorously. 
Heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable. Scoop the fish mixture into the corn tortillas, top with mix vegetables, slaw and avocado slices.

source: modified from Fitness

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