What’s for dinner? What about Omega-3 and B12 packed Tilapia Tacos!
By Mark Holloway from Meals on Wheels
Makes 4 tacos
1 Teaspoon Chili Powder
1/2 Teaspoon Smoked Cumin
1/4 Teaspoon Cayenne Pepper
1 Teaspoon of Cilantro Flakes Extra Virgin Olive Oil
2 6-Ounce Tilapia fillets (or Mahi Mahi or Haddock would work well)
Sea Salt and Ground Black Pepper to taste
4 Old El Paso Stand ‘N Stuff Taco Shells or use a Soft Taco‘s
Mezzetta Deli Sliced Tamed Jalapeno Peppers
Murray’s Maple Smoked White Cheddar
Naturally Preferred Black Bean
Corn Organic Salsa (Kroger Brand)
1) Prepare the fish. Mix the Chili Powder, Smoked Cumin, Cayenne Pepper, Cilantro, 1 tablespoon Olive Oil and the juice of 1 Lime in a small bowl. Arrange the fish fillets in a glass baking dish or plate. Brush fillets on both sides with spice mixture and season with Salt and Pepper. Let marinate at room temperature for 30 minutes.
2) Heat a large nonstick skillet over a medium heat and add 1 tablespoon of Olive Oil. Sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.
3) Assemble the tacos. Divide fish among four tortillas and add your favorite toppings and Enjoy!