ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound tilapia filets, cut into 2-inch thick strips
2 tablespoons olive oil
1/2 cup rinsed and drained reduced-sodium black beans
8 6 inches corn tortillas
1 avocado
Juice of 1 lime
Fresh salsa
directions
In a shallow dish combine the chili powder, cumin, salt and pepper. Dredge the fish in the spice rub.
In a large nonstick skillet heat the oil over medium heat. Add the fish and cook until fish flakes easily with a fork, about 3 minutes per side. Heat the beans and tortillas. Set aside.
In a small bowl mash the avocado. Stir in half the lime juice. Toss the shredded cabbage with remaining lime juice. Layer each tortilla with fish, black beans, cabbage, salsa, and a dollop of the avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 25, fiber (g) 6, sugar (g) 2, pro. (g) 27, sodium (mg) 314, calcium (mg) 66, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet