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Monday, August 10 2015

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
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.

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

Posted by: AT 02:44 am   |  Permalink   |  Email