Another new recipe! This one thanks to skinnytaste.com. Two of these tacos with 1/4 c. of meat is 7 points, add the avocado and it's 9 Weight Watchers Points Plus points. :-) I didn't add the avocado, because when I cut into mine, they were spoiled. :-( I think they'd definitely be better with the avocado. But, they were delicious. I love cilantro, so I added more to my individual tacos and we also added a hot sauce to ours. We left out the tomatoes, because Jared thinks they will kill him, but I didn't mind these without. I'm not a huge fan of cooked tomatoes. I'd definitely make these again.
What you will need:
1 lb tilapia fillets, rinsed and pat dried
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 jalapeño peppers, chopped (seeds removed for less heat)
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
salt and pepper to taste
8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
1 medium haas avocado, sliced
lime wedges and cilantro for garnish
What you will do:
Heat olive oil in a skillet. Sauté onion until translucent, then add garlic. Mix well.
Place tilapia on the skillet and cook until the flesh starts to flake. Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Or you can just heat them in the microwave for 15 seconds. Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado and enjoy!
No comments:
Post a Comment