| Tomato, Lime & Cilantro Fish Tacos | |
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| Servings: | 4 | | Serving Size: | 2 tacos | | Prep Time: | 10 mins | | Total Time: | 25 mins |
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| NUTRITIONAL INFORMATION 330 Calories; 32 g Carbohydrates; 11 g Fat; 1.5 g Saturated Fat; 28 g Protein; N/A Cholesterol; 6 g Fiber; N/A Potassium; 180 mg Sodium; N/A Added Sugars |
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| Ingredients | 3 cups Medium Tomatoes, Seeded and Diced | 3/4 cup Green Onions, Sliced | 1/4 cup, 1 Tbsp Lime Juice | 1 1/2 tsp Lime Zest | 1/4 cup Fresh Cilantro, Chopped | 1/8 tsp Salt | 1/8 tsp Ground Black Pepper | 1 1/2 tsp Chili Powder | 1 1/2 tsp Ground Cumin | 4 ea Tilapia Fillet | 1/8 tsp Salt | 1/8 tsp Ground Black Pepper | 3 Tbsp Canola Oil | 12 ea Corn Tortilla, 6” | 1 1/2 cup Romaine Lettuce, Chopped |
| | Preparation | 1. In a bowl combine the chopped tomatoes, cilantro, green onion, lime zest and lime juice. Season with salt and pepper. | 2. On a parchment lined baking tray, toss together the fish, chili powder, cumin, olive oil, salt and pepper. Place the fish in a single layer on the tray and bake for 5-8 minutes or until opaque and internal temperature reaches 165F. | 3. Wrap the tortillas in foil and warm for about 3 minutes in the oven. In each tortilla, add 3 Tablespoons of salsa, 2 oz. of fish and 1 Tablespoon of lettuce. | | Tips & Notes | |
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