Fish Tacos with Avocado
Ingredients
The fish and tortillas
-
1
pound
tilapia fillets
-
8
pieces
corn tortillas
The toppings
-
1
cup
shredded cabbage
-
1
medium
avocado
-
1
cup
pico de gallo
The sauce
-
⅓
cup
plain yogurt
-
⅓
cup
mayonnaise
-
2
teaspoons
water
The seasoning
-
2
teaspoons
olive oil
-
1
tablespoon
taco seasoning
Instructions
- Heat the olive oil in a pan over medium-high heat.
- Coat the tilapia fillets with taco seasoning.
- Cook the fish for 3-4 minutes on each side until cooked through.
- In a small bowl, mix the plain yogurt, mayonnaise, and water to create the sauce.
- To assemble the tacos, divide the shredded cabbage among the corn tortillas.
- Break the cooked fish into large pieces and place on top of the cabbage.
- Add pico de gallo and avocado slices on top of the fish.
- Drizzle with the creamy sauce and serve immediately.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
199
Total fat
8g
Total carbohydrates
15g
Total protein
17g
Sodium
83mg
Cholesterol
37mg
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