The fresh cut veggies, the lightness of the fish, and the bursting flavor of cilantro make this a light and tasty taco dish.

Ingredients

Avocado sauce
1 avocado, pitted
2 tbsp extra virgin olive oil
1/2 cup fresh cilantro, stems removed
1/2 lime, juiced
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper pinch
1/2 cup water

Tilapia
4 tilapia filets (wild not farm raised)
2 tsp extra virgin olive oil
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/4 tsp sea salt
1/4 tsp black pepper

Toppings (optional)
spoonful plain greek yogurt
1/4 shredded cabbage
1/4 cup onion, diced
2 tomatoes, diced
sprinkle of cilantro, fresh
1 lime, in quarters

To Serve:
8 corn tortillas

Directions

Prep Time: 25 minutes Cook Time: 10 minutes Yield: 4 servings

For the avocado sauce:

In a food processor blend the avocado, oil, cilantro, lime juice, onion powder, garlic powder, sea salt, and cayenne pepper. Check the consistency and gradually add ¼ cup water. The sauce should be thinned out but still creamy (not liquid). Set aside.

For the fish:

Mix the seasoning in a small bowl. Next, coat both sides of the tilapia pieces. Heat 2 tsp of olive oil in a nonstick pan. Cook for about 5 minutes on each side. The fish should slide apart easily once done.

For the toppings:

While the tilapia is cooking, chop up your toppings of choice (shredded cabbage, diced onion, diced tomato, fresh cilantro, sliced lime).

Assembly:

Warm 8 corn tortillas in the skillet.

Divide each tilapia in half lengthwise and add half to each tortilla (2 tortillas per person). Drizzle the avocado sauce over each tortilla. Top with desired toppings of choice. Serve each with a quarter lime.

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