Wednesday, May 29, 2013
Cilantro Lime Tilapia Tacos
Well, I guess now that I haven't posted some recipes from my new favorite cooking site, I will go back to sharing those for a bit since I have a few that NEEEEEEED to be shared! For those of you who do weight watchers or are trying to count calories, or limit certain fat intake....whatever...this ladies site is the BOMB DIGGITY!!! Its called SkinnyTaste and is seriously where I get 90% of my recipes now-a-days!
Anywho, onward to the recipe. I am always in the market for a new way to cook fish. And I have tried making fish tacos in the past but none of them have turned out all that good, UNTIL NOW! These tilapia tacos are simply A-MA-ZING!
If you want to check out the original recipe with photos of each step check it out here
1 lb tilapia fillets, rinsed and pat dried
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeño peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
salt and pepper to taste
8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
1 medium haas avocado, sliced
lime wedges and cilantro for garnish
1.Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
2.Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
3. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!
Servings: 4 • Serving Size: 2 tacos • Old Points: 7 pts • Points+: 8 pts
Calories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 g
Sodium: 76.2 mg (without salt)
**Randi's Side Notes**
~ I have used both canned tomatoes and fresh tomatoes to make this recipe. If you are doing canned, make sure to drain them otherwise you will end up with a big liquid mess!
~ If you have problems with corn tortilla's you could substitute with any kind of gluten free tortilla that works for you. I have seen quinoa tortillas (or at least a recipe for them) although I have never tried to make them myself. Or you could wrap it in a lettuce wrap.