Fish Tacos with Avocado-Cilantro Sauce
Blackened tilapia in whole wheat tortillas with crunchy cabbage slaw and avocado-cilantro sauce - 30g of protein per 2-taco serving.
30g protein / serving
332 kcal / serving
25 min
Serves 6
Recipe from YouTube by Henry Ford Health
Ingredients
- tilapia fillets1 1/2 lbs (680g)
- whole wheat tortillas12 tortillas
- nonfat Greek yogurt1/2 cup (120g)
- avocado1 ripe avocado (150g)
- cilantro3/4 cup chopped (15g)
- lime2 limes juiced (60g)
- jalapeno1 seeded & chopped (15g)
- red cabbage1/2 red cabbage sliced (200g)
- green cabbage1/4 green cabbage sliced (100g)
- onion1/2 onion diced (75g)
- paprika1 1/2 tsp
- garlic powder1 tsp
- cumin1/2 tsp
- onion powder1 tsp
- dried oregano1 tsp
- brown sugar1/2 tsp
- cayenne pepper1/4 tsp
- olive oil2 tbsp (30g)
Method
Combine the paprika, garlic powder, cumin, onion powder, oregano, brown sugar and cayenne; sprinkle over both sides of the tilapia and rub in.
Combine all slaw ingredients in a large bowl and mix well.
Blend all avocado-cilantro sauce ingredients in a food processor until smooth.
Heat the olive oil in a heavy pan over medium-high heat; cook the tilapia 4-5 minutes per side until blackened outside and flaky.
Warm the tortillas in the same skillet, 10-20 seconds per side.
Break the fish into pieces; fill each tortilla with fish, slaw and avocado-cilantro sauce.