Tonight I wanted to use the remaining corn tortillas I had from last week’s chicken tostadas and I had some tilapia thawing in the fridge and so Tilapia Taco Tuesday was born.  This was another quickie that came together nicely in about 20 minutes.

Ingredients:

  • Corn tortillas (2-3 per serving)
  • 3/4 to 1 lb tilapia filets
  • Fish seasoning of choice – I used Pike Place Fish Market’s World Famous rub that I recently acquired on a trip to Seattle
  • Shredded coleslaw mix – you can buy cabbage/carrots/brocolli and shred it yourself, but I opted for a pre-shredded bag from HEB (time in/out of the kitchen is of the essence these days!)
  • Coleslaw dressing – I used Marie’s Yogurt Coleslaw Dressing
  • 1 avocado, diced
  • 1/4 small pineapple, peeled & diced (you can use canned here too if preferred)
  • Olive oil cooking spray
  • Optional: salsa of choice – I used HEB’s green cilantro sauce that’s found in their fresh seafood area

Directions:

  • Heat oven to 225° (only if you plan to heat tortillas in oven – they can also be heated in the microwave)
  • Heat a large skillet on medium/high heat
  • Rinse the fish, pat dry, and sprinkle liberally with seasonings
  • Spray hot skillet with cooking spray and cook fish 3-4 minutes per side or until outside is blackened and thickest part flakes easily with a fork
  • While fish is cooking, place tortillas directly on oven rack to warm, be sure not to cook them until crispy as you want these to be soft tacos – 3 or so minutes should suffice
  • Mix shredded coleslaw mix with 3 tablespoons yogurt dressing and set aside
  • Once fish is cooked, assemble tacos with ~2 ounces fish per tortilla and top with coleslaw, avocado, pineapple and salsa

Serve with brown rice and additional coleslaw (about 1/2 C each for my portioning).

Approximate macros for 2 tacos with 2 T slaw, 2 T pineapple, 2 T avocado, 1 T green salsa: 410 calories, 47g carbs, 17g sugar, 14g fat, 28g protein

Macro breakdown: 44% carbs, 30% fat, 26% protein

Fish rub and coleslaw dressing I used as part of this recipe.

Fish rub and coleslaw dressing I used as part of this recipe.

Finished product

Finished product

Finished product

Finished product

2 tacos served with 1/2 C rice and 1/2 C coleslaw

2 tacos served with 1/2 C rice and 1/2 C coleslaw

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