Fish Tacos
Recipe: #13839
August 13, 2014
Categories: Tilapia, Brunch Cinco de Mayo, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, more
"A lady friend of mine had something close to this while out for lunch, this is a recreation of it, it's served in a bowl. Like spicy? use the spicy taco seasoning. Make this, your taste buds will thank you!"
Original is 4 servings
Ingredients
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- Options
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Nutritional
- Serving Size: 1 (452.9 g)
- Calories 759.6
- Total Fat - 15.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 58.9 mg
- Sodium - 94.6 mg
- Total Carbohydrate - 110.2 g
- Dietary Fiber - 21.4 g
- Sugars - 5.8 g
- Protein - 48.1 g
- Calcium - 177 mg
- Iron - 7.9 mg
- Vitamin C - 17.6 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Generously rub each tilapa fillet with taco seasoning.
Step 2
Heat oil in a large skillet over medium heat. Add tilapia. Fry on each side for about 4-5 minutes or until cooked through (you know it is done when it flakes easily and is white all the way through). Remove fish from skillet and cut or flake into pieces, set aside and cover with aluminum foil to keep warm.
Step 3
In the same skillet , add garlic and onion (add a little more oil if you need to) and saute for a minute or two until onion is soft. Add black beans and corn and saute another couple minutes.
Step 4
In each bowl, layer rice, cooked fish, dressing, corn/black beans, avocado, cabbage and tortilla strips. Top additional toppings of choice.
Tips
No special items needed.
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