Cilantro Lime Tilapia Tacos

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!