Thank you, Hillary for sharing this super yummy and healthy recipe!
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
2 (6 oz) tilapia fillets
2 teaspoons olive oil
1/3 cup fat free mayo or I subbed plain greek yogurt
Grated zest and juice of 1/2 lime
2 tablespoons chooped fresh cilantro
1 teaspoon chili powder
8 (6 inch) whole grain tortillas (warmed)
1 cup lightly packed thinly sliced romaine lettuce
1 large tomato, chopped
1. Preheat oven to 450 degrees. Spray 7 x 11 inch baking dish with nonstick spray.
2. Stir together cumin, sald and pepper in cup. Sprinkle on tilapia. Place fish, skin side down, in baking dish; drizzle with oil. Cover baking dish with foil; bake until fish is just opaque in center, about 10 minutes.
3. To make chili-lime sauce, stire together mayonnaise or greek yogurt, lime zest and juice, cilantro and chili powder in bowl until mixed.
4. Remove skim from fish and cut into strips. Top each tortilla with about 1/4 cup of fish, 1/4 cup of lettuce, 1/4 cup of tomato and generous 1 tablespoon of chili-lime sauce. Fold tacos in half.
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