Tacos de Pescado (Fish Tacos)

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Looking for a simple but tasty and amazingly healthy main dish? These fish tacos fit the bill! They’re great for a crowd, too (just double, triple or quadruple the recipe). Place a variety of garnishes on the table, then sit back and let everyone get creative!

Makes 2 servings (2 tacos each)

6-ounce tilapia fillet (or other firm white fish)

1 – 2 tablespoons olive oil
1 – 2 tablespoons fresh lime juice
½ jalapeño, diced
1 clove garlic, minced
Salt
Pepper
4 corn (or small flour) tortillas

Garnishes:
1 cup shredded lettuce (or shredded cabbage)
¼ cup chopped green onion
¼ cup cilantro leaves
½ cup diced tomatoes
½ avocado, sliced or diced
2 tablespoons salsa (optional)
Dollop plain low fat yogurt or sour cream (optional)

Place fish in glass dish and add oil, lime juice, jalapeño pepper and garlic; sprinkle with salt and pepper and marinate for about 15 minutes. Meanwhile prepare garnishes.

Heat skillet on medium high heat; add fish and sauté about 6- 8 minutes or until it flakes with a fork. To soften tortillas, heat either in the microwave for about 10-15 seconds or in an ungreased skillet.

To assemble place shredded lettuce on tortilla; top with flaked fish and other garnishes as desired. Top with salsa and/or yogurt, as desired.

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