Yield: 4 servings
1 tbsp canola oil
2 limes, juiced
2 tsp chili powder
¼ cup chopped fresh cilantro leaves
1 ¼ pounds tilapia fillets
8 corn tortillas, heated
½ avocado, mashed
¼ cup Greek plain fat-free yogurt
1 tsp hot sauce
½ cup salsa from a jar
¼ head purple cabbage, shredded
- In a medium bowl, whisk together the oil, lime juice, chili powder, and cilantro. Add the fish and marinate in the refrigerator for 15 to 20 minutes.
- Remove the fish from the marinade. Coat a large sauce pan with cooking spray. Saute the fish over medium heat for 2-3 minutes per side.
- Remove the fish from the pan and flake with a fork.
- In a small bowl combine the avocado, yogurt, and hot sauce. Evenly divide the fish among 8 tortillas. Top with 1 ½ tablespoons of avocado mixture. Top each taco with 1 tablespoon salsa and purple cabbage.
Source: American Diabetes Association
Nutrition Facts (estimated):
Serving: 2 tacos