Makes 4 servings (2 tacos each)
Ingredients:
* 4 cups very thinly presliced green cabbage
* 1 cup chopped plum tomatoes
* 1/3 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 5 teaspoons extra virgin olive oil, divided
* 1/2 teaspoon sea salt, divided
* 1 pound tilapia fillets
* 1 teaspoon chili powder
* 8 (6-inch) French Meadow Yeast Free & Gluten Free Tortillas
Directions:
Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon sea salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Nutrition:
Calories: 305
Fat: 9.8g
Protein: 26.5g
Carbohydrate: 30.1g
Fiber: 4.4g
Sodium: 445mg
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