Southwestern Tilapia Tacos

Description

Fish tacos have become a very popular menu item in many restaurants recently and it is not uncommon for some of these recipes to call for batter fried fish - adding tons of unwanted calories and fat that aren't necessary for this dish. Tilapia is naturally a light and flaky fish - batter and frying it really takes away from the flavor and texture of the fish. This Southwestern fish taco recipe is light and healthy, very flavorful and a great alternative to most broiled or baked fish dishes.

We used our Salt Free Southwestern seasoning to give this recipe a little spicy (but not hot) kick! This is also an excellent dish for those following a low sodium diet (only 78mg per 2 taco serving) and as with most Tilapia dishes this one is high in protein and low in fat.

Recipe

Ingredients:

Tilapia:
8 corn tortillas
1 lb Tilapia
1/4 cup lime juice
1 tablespoon (or more if desired) Salt Free Southwest Seasoning
Sliced red onions (about 10 rings)
Cabbage Slaw:
3 cups shredded and chopped green cabbage
1 cups cooked corn
1/2 cup diced sweet red pepper
1/4 cup diced green pepper
2 tablespoons seeded and minced jalapeno pepper(or more if you want a bit more heat)
2 tbsp white vinegar
2 tbsp vegetable oil
1/2 teaspoon cracked black pepper
1/2 tsp dry mustard
1/4 tsp celery seed

Instructions:

Tacos

Rinse tilapia fillets in cold water
Coat each fillet in Southwest Seasoning
Cook in the hot skillet for about 4 minutes on each side. Fish should be crispy on the outside and should flake easily with a fork.
Break fish into bite sized pieces with a fork.
Serve with tortillas, red onions, cabbage slaw, salsa & limes as garnish

Cabbage Slaw

Toss cabbage, corn, peppers and jalapeno together in a bowl. Combine vinegar, oil, & spices in a small bowl - whisk together. Pour over cabbage, toss. Refrigerate for 1 hour to blend all flavors.

Makes 4 (2 tacos each) servings.

Prep time: 20 minutes

Cook time: 7 minutes