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Active time
5 minutes
Total time
15 minutes
4 tacos
Serving Size
1 taco

2 (8 ounce) Tilapia fillets 

1 teaspoon garlic powder

¼ teaspoon ground chile ancho

3 tablespoons fresh Lemon or lime juice, divided

⅓ cup reduced fat mayonnaise

 3 tablespoons chopped cilantro, divided

3 cups shredded lettuce or coleslaw or carrots

4 corn tortillas, warmed

½ cup finely shredded Mexican style cheese

1 avocado, sliced

  1. Sprinkle Tilapia Fillets with 1 tablespoon lime juice; rub with garlic powder and chile seasonings.
  2. 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.
  3. In a small bowl, mix  mayonnaise, remaining lime juice and 1 tablespoon cilantro. Add to lettuce; gently fold all the ingredients.
  4. 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


Calories: 290
Total Fat:17 g
Saturated Fat: 4.5g
Sodium: 300mg
Carbohydrate: 18g
Fiber: 4g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 18g

Yield: 4 tacos

Serving Size: 1 taco

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