Tilapia Tacos

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Ingredients

1. 1 lb / 454 g tilapia, preferably omega-3 fortified
2. ½ sweet onion, chopped
3. 3 Tbsp. / 42 ml coconut or olive oil
4. ½ red sweet bell pepper, coarsely chopped
5. ½ green sweet bell pepper, chopped
6. 3 cloves fresh garlic
7. ¼ cup / 4 g fresh cilantro / coriander leaves, chopped
8. 3 Tbsp. / 45 ml lime juice
9. 6 small (6-in / 15-cm) whole corn torillas
10. 1 avocado, sliced

Directions

1. Preheat oven to 375°F / 190°C.
2. In a large skillet over a medium-high heat, combine 1 tablespoon / 14 ml oil with the pepper and onions chopped in Ninja. Cook for about 5 minutes, until the onions are soft and translucent in color.
3. Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping; repeat on the second side. As the fish begins to cook through, use a fork to break it apart into flaky pieces.
4. Meanwhile, microwave the tortillas until tender, about 30 seconds. Brush both sides of each lightly with the remaining oil, and drape each over 2 spokes of the oven grate. Bake until just barely crispy, about 7-10 minutes. Note that the tortillas will become more crispy as they cool.
5. Add the peppers, garlic, cilantro and lime juice to the tilapia mix, and cook for 5 minutes more before removing from heat.
6. Spoon about ¾ cup / 90 g taco filling into each of the shells, and garnish with fresh avocado slices.

Serving size: 1 6-inch / 15-cm taco shell + ¾ cup / 90 g filling

Exchanges per Serving: 1 Carb, 3 Protein, 0 Fat

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