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 1/4 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
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
Tips for enjoying Latino cuisine on Cinco de Mayo and any other day of the year when you have diabetes.
The secret to building a healthier burrito at a Mexican-style fast food restaurant.
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