Wednesday, July 27, 2011

Tilapia Taco Tuesday

Last night's dinner for your viewing and eating pleasure...

+ avocado =

Pico de Gallo
Mix together chopped onion, tomatoes, cilantro, and jalapenos. Squeeze the juice from half of a lime into the bowl. Sprinkle with salt.

Add a pile of pico de gallo on top of mashed avocadoes. Stir. Add salt to taste.

Fish Tacos with Chipotle-Lime Sauce

Drizzle tilapia filets with a squeeze of lime juice and season with cayenne and salt. Bake at 375 for 20 minutes. To make sauce: Mix together 1/2 cup fat-free Greek yogurt, 2 tablespoons mayo, juice of 1 lime, 1 teaspoon lime zest, 1-2 teaspoons Tabasco Chipotle Pepper Sauce, and a dash of salt. Heat corn tortillas on stove and top with tilapia plus any of the following ingredients that appeal to you: corn, black beans, cabbage, tomatoes, onion, cilantro, cheese. Don't forget your sauce on top!

(Receipe from Fitness magazine, January 2011 issue)

Mint Tea

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