Baked Tilapia Fish Tacos
Ingredients
- ¼ cup plain, Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- 1 cup white onion, thinly sliced
- 1½ teaspoons paprika
- 1½ teaspoons brown sugar
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground red pepper
- 4 (6-ounce) tilapia fillets
- 1 tablespoon olive oil
- 12 corn tortillas
- ½ avocado, thinly sliced
- 4 lime wedges
Directions
- Preheat oven to 425°F.
- In a blender, combine the Greek yogurt, cilantro, jalapeño, and onion.
- Process until smooth.
- In a small bowl, combine all the seasonings.
- Sprinkle over the tilapia.
- Spread oil in a baking sheet.
- Place the tilapia on on the sheet.
- Bake for 10 minutes, or until the fish is easily flaked with a fork.
- To bake your taco shells, turn the oven down to 375°F.
- Use an upside-down muffin tin to form the tortillas. Place each tortilla in between two muffin cups so it creates a u-shape.
- Bake for 8 minutes, or until the shells are crunchy.
- Divide the fish among the taco shells.
- Top with the jalapeño sauce, avocado, and lime juice.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 290 (70 from fat) |
| Total fat | 8g |
| Saturated fat | 1g |
| Cholesterol | 55mg |
| Sodium | 270mg |
| Carbohydrate | 32g (5g dietary fiber, 5g sugar) |
| Protein | 26g |
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