Ingredients: 16 portions
2 lbs. Tilapia (6 fillets)
16 Corn tortillas (6” in diameter)
One-half cup Shredded iceberg lettuce
1 Garlic clove, minced
1 cup Pico de Gallo sauce
1 tsp Chili powder
2 tbsp Lime juice
One-half cup Ground cumin
Preparation:
- Marinade: In a small bowl, combine olive oil, lime juice, chili powder, cumin and garlic.
- Place uncooked tilapia in a large dish and pour marinade over fish, cover and refrigerate for 15 to 20 minutes.
- Pre-heat gas grill to medium heat. (or if you use the oven, set the broiler on high).
- Remove fish from marinade and grill or broil until flaky (a few minutes on each side). Once fish is cooked through, remove from heat and let sit for 5 minutes, then cut into chunks. Season lightly with salt, pepper and fresh lime juice.
- Warm tortillas in microwave (or on the grill). Serve tortillas with tilapia, lettuce, and fresh pico de gallo sauce.
Nutrition Information: (per portion)
Calories: 147 (45 calories from fat)
Total Fats: 5g (Monounsaturated: 3.0g, Polyunsaturated: 1.0g; Saturated:1.0g; Trans Fat: 0)
Cholesterol: 3mg
Carbohydrates: 13g
Sugar: 1g
Dietary Fiber: 2g
Protein: 13g
Sodium: 118mg
