Fish Tacos

In honor of Hispanic Heritage Month, Dr. Sylvia Klinger shared her favorite fish taco recipe with us!

2 (8 ounce) Tilapia fillets

1 teaspoon garlic powder

1/4 teaspoon ground chile ancho

3 tablespoons fresh Lemon or lime juice, divided

1/3 cup reduced fat mayonnaise

3 tablespoons chopped cilantro, divided

3 cups shredded lettuce or coleslaw or carrots

4 corn tortillas, warmed

1/2 cup finely shredded Mexican style cheese

1 avocado, sliced

Sprinkle Tilapia Fillets with 1 tablespoon lime juice; rub with garlic powder and chile seasonings.
In a medium skillet, spray with no-stick cooking spray and cook seasoned fillets over medium heat for 3 to 4 minutes on each side or until fish flakes easily with fork, drizzling fish with 1 tablespoon of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.
In a small bowl, mix mayonnaise, remaining lime juice and 1 tablespoon cilantro. Add to lettuce; gently fold all the ingredients.
To serve, build tortillas with lettuce mix, prepared fish, cheese and remaining cilantro. Top with a couple avocado slices.

Recipe and photo courtesy of Dr. Sylvia Klinger

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