Who says Mexican food can’t be healthy? This recipe proves it can be healthy and delicious! Impress your guests with this quick and easy dish.
Prep Time: 20 minutes
Serving Size: 1 taco
1 tablespoon canola oil
2 limes, juiced
2 teaspoons chili powder
1/4 cup chopped fresh cilantro leaves
1.25 pounds tilapia filets
8 corn tortillas, heated
1/2 avocado, mashed
1/4 cup Greek plain fat-free yogurt
1 teaspoon hot sauce
1/2 cup Pico de Gallo
1/4 head purple cabbage, shredded
In a medium bowl whisk together the oil, lime juice, chili powder, and cilantro. Add fish and marinate in the refrigerator for 15 to 20 minutes.
Remove fish from marinade. Coat a large sauté pan with cooking spray. Sauté fish over medium heat for 2-3 minutes per side.
Remove fish from pan and flake fish with a fork.
In a small bowl combine avocado, yogurt and hot sauce. Evenly divide fish among 8 tortillas. Top with 1.5 tablespoons of avocado mixture. Top each taco with 1 tablespoon Pico de Gallo and purple cabbage.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
by Olga V. Fuste, MS, RD, CD
Take a culinary journey through Latin America! This cookbook provides over 100 recipes in both Spanish and English. From empanadas and corn dishes, to rice, beans, and hearty stews - you’ll love bringing the taste of Latin America into your home
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