Tilapia Tacos
Serves | 4 |
Prep time | 15 minutes |
Cook time | 10 minutes |
Total time | 25 minutes |
Ingredients
- 1 to 1.5lb fresh tilapia
- 1 teaspoon chili powder
- salt and pepper
- pre-packed cabbage slaw
- 1 Medium mango (peeled and cubed)
- 1 jalepeno (seeded and minced)
- 3 tablespoons red onion (minced)
- the zest and juice from 1 lime (divided)
- 3 tablespoons mayonnaise
- 3 tablespoons plain low fat yogurt
- small whole wheat or corn tortillas
Optional
- 1 tablespoon fresh parsley or cilantro (finely chopped)
Note
Using a non-stick skillet without oil and half yogurt half mayonnaise for the dressing lightens this dish up.
Directions
1. | Combine the mango, jalepeno, red onion, parsley, 2 tsp lime juice, parsley or cilantro and set aside |
2. | Combine mayonnaise, yogurt, lime zest and the remainder of the lime juice in a small bowl and whisk together until incorporated |
3. | Sprinkle half the chili power, and a pinch of salt and fresh ground pepper over 1 side of the tilapia fillets. In a non-stick skillet over medium heat, place fish seasoned side down and season the other side. Cook for 3 minutes each side, or until the thickest part of the fish is firm to touch. |
4. | Wrap tortillas in paper towels and microwave for 10-15 second until warm |
5. | Layer the cabbage, fish, salsa in a tortilla and drizzle with the yogurt-lime dressing |