Seafood: Tilapia Tacos

In the mood for something different tonight? This recipe will hit the spot. It's refreshing because of the hint of lime, yet it's filling enough to call dinner. The raw onion and cayenne pepper add a punch of spice. If you're not into the spicy scene, lighten the amount of onions and skip that pepper.



Tilapia Tacos
Adapated from a recipe in this month's issue of Cooking Light
(makes 2 servings)
(about 380 calories per serving)

2 tbs fat free greek yogurt
1 tbs fresh cilantro, chopped
1 tbs lime juice
1/2 cup thinly sliced onion
1/4 cup thinly sliced red cabbage
1 tsp paprika
1 tsp brown sugar
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground cumin
pinch cayenne pepper
8 oz tilapia (usually amounts to 2 small filets)
1 tbs olive oil
4 corn tortillas (the small ones)
1/4 avocado thinly sliced

1. Combine greek yogurt, cilantro, and lime juice. Add onions and cabbage. Set aside.

2. Combine paprika, brown sugar, oregano, garlic powder, salt, cumin, and cayenne pepper. Rub onto both sides of each tilapia filet.

3. Heat frying pan over medium flame. Add olive oil. Cook fish about 3 minutes each side.Heat second frying pan to warm up the corn tortillas. 

4. Layer onion mixture, tilapia, and avocado slices on each tortilla.

5. Enjoy!