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
- 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
Total Fat:17 g
Saturated Fat: 4.5g
Total Sugar: 3g (Added Sugar: 0g)