Tacos with a healthy twist

After watching one of favorite competative cooking shows, I was inspired to make something quick yet delicious as it was probably past my dinner time (maybe I should have had a celery stick instead)  but my appetite was awakened by the enthusiasm of the show...

I decided to make Fish tacos.

As a society,  we are trying to become more health cautious (easier said than done if you ask me) we are becoming more aware of what we consume. As a result, I am trying to incorporate that state of mind in with my cooking from time to time. (I wish it was more often, but im trying )

Sea food is one of those foods, that is either a hit or miss with people, not everyone likes it, but some people are more receptive to trying it.

I'm a firm believer that when it comes to food, if you dont like it, (it being what ever type of food you dislike) then it probably wast cooked right.


Refreshing.Delicious. Healthy-er :)

Tilapia Tacos with Mexican-slaw topped with avocado

Yield- 8 tacos

Portion Size-2 tacos

• 
  
  4 Tilapia fillets
• 
  
  8 Corn Tortillas
• 
  
  1 cup of all purpose flour
• 
  
  Salt- to taste
• 
  
  Black pepper-to taste
• 
  
  1 Tsp Olive Oil

• 
  
  2 Cups of slaw mix (store bought-pre made)
• 
  
  2 tbps of mayo (can use low fat/lite)
• 
  
  1 Tsp of Olilve Oil
• 
  
  2 Tsp of lime juice
• 
  
  Salt -to taste
• 
  
  Black pepper-to taste
• 
  
  2 Roma tomatoes- small dice
• 
  
  1/2 of a jalapeno-small dice
• 
  
  1/4 Cup onion-small dice
• 
  
  1/2 garlic clove- minced
• 1 Tbsp Cilantro- minced
• 1 Haas Avocado

1. Season fillets with salt and pepper to taste
2. Cover seasoned fillets with fllour on both sides, and pat- off excess flour
3. in a heated skillet add  1 tsp of Olive oil, wait untill oil is hot
4. sear fillets in skillet, until golden brown on both sides
5. when cooked, place on paper towell to extract excess oil
6. for your pico de gallo , in a bowl, combine tomatoes, onions, jalapeno, garlic,salt, black pepper, 1 tsp of lime juice, and cilantro
7. in a separate bowl puor in remaining llime juice (1 tsp) wisk in 1 tsp of olive oil, and wisk in the mayonaise
8. once all the fats and lime juice are incorporated , mix in the slaw, toss to ensure full distribution of dressing
9. to the slaw add the pico de gallo, mix well adjust seasonig
10. warm your Corn tortillas well on hot grittle, or you can also use your microwave - if using your microwave, wrap corn tortillas in paper towells to contain steam
11. cunstruct taco by adding half of a fillet to 1 corn tortilla, add Mexican slaw and avocado to taste 
12. Enjoy!