Fish Tacos with Guacamole
Fish tacos are my new favorite thingólighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. Dovetailing Tips: Use the tilapia that you cooked on day 1 for today's tacos.
Prep time:
Cook time:
Serves: 4
Calories per serving: 103
Ingredients:
Cook time:
Serves: 4
Calories per serving: 103
2 cups angel hair coleslaw mix
1 1/2 teaspoons canola oil
1 1/2 teaspoons lime juice
GUACAMOLE:
1 medium ripe avocado peeled and quartered
2 tablespoons sour cream
1 tablespoon finely chopped onions
1 tablespoon freshed minced cilantro
1/8 teaspoon salt
dash pepper
TACOS:
1 pound tilapia fillets cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil
8 corn tortillas (6 inches) warmed
optional hot pepper sauce
Directions:
In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.
Source: tasteofhome.com
Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.