Frozen tilapia fillets work just fine in these spicy tacos. We used 0% Plain Greek Yogurt and liked the thicker consistency of the creamy onion sauce.
(modification of recipe originally from Cooking Light)
Serves 4
- ¼ cup Reduced Fat Sour Cream or 0% Plain Greek Yogurt
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon fresh lime juice
- 1 jalapeno pepper, seeded and diced
- 1 cup diced red onion
- 1 ½ teaspoons paprika
- 1 ½ teaspoons brown sugar
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground red (cayenne) pepper
- 4 (6-ounce) tilapia fillets, defrosted if using frozen
- 1 tablespoon canola oil
- 8 (6-inch) corn tortillas
- ½ ripe peeled avocado, diced
- 4 lime wedges
Combine first 5 ingredients (yogurt – onion) in a small bowl.
Combine paprika and next 6 ingredients (through ground red pepper) in a small bowl; sprinkle spice mixture evenly over fish. Heat oil in a large non-stick skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.
Nutritional Info/Serving (using yogurt): Calories 291, Fat 10 g, Protein 25 g, Carbs 28 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 Yellow, 0.5 Blue, 1 tsp
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