Some might think it’s strange that there are meals we eat all the time, and yet haven’t made it to my blog. Perhaps the reason is that they are so ridiculously easy that they hardly qualify as “recipes” and I feel sort of silly posting them. The other reason is that we tend to enjoy these quick, easy meals on nights we are totally rushed, so by the time it’s ready I’m hardly in the mood for a photo session. But then again, this particular dinner idea is one I am constantly giving out verbally to people looking for quick, easy, healthy dinner ideas. So I figured it’s finally time to get it in my blog.
These tilapia tacos are super quick to prepare. Frozen tilapia filets are a staple in our house, and they thaw super quick. I use reduced-carb tortillas to keep them healthy and top with avocado, cilantro, and a fruity salsa. Sorry to disappoint, but I don’t even make the salsa – remember, this is a quick meal! I really like Trader Joe’s peach salsa, and Newman’s makes some fruity salsas too. Among all the more complicated meals I’ve prepared, this always comes back as a weeknight favorite.
12 oz tilapia
light soy sauce
juice & zest from one lime
southwest seasoning blend, such as Penzeys
6 reduced carb tortillas, such as Trader Joe’s
1/2 of an avocado, diced
1/2 cup fruity salsa, such as Trader Joe’s peach salsa
chopped fresh cilantro
Preheat oven to 425F.
Place the fish on a rimmed baking sheet and sprinkle with soy sauce, lime juice and zest. Marinate for about 10 minutes.
Place the tortillas on a baking sheet and lightly spray with nonstick cooking spray. Heat a nonstick skillet over medium heat.
Season the fish generously with southwest seasoning blend. Cook for about 6-7 minutes, turning once, until fish is opaque and flakes easily.
Meanwhile, place the tortillas in the oven and bake until warmed and slightly crispy. Assemble tacos by topping the tortillas with the fish, salsa, avocado, and cilantro.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 17.8 g
Cholesterol: 75.0 mg
Sodium: 966.7 mg
Total Carbs: 33.9 g
Dietary Fiber: 10.3 g
Protein: 45.4 g