Tilapia Tacos With Salsa Verde Food

FISH TACOS IN LETTUCE "SHELLS"

Fish Tacos in Lettuce

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

Provided by SlimCookins

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
2 tablespoons lemon juice
12 romaine lettuce leaves
½ avocado - peeled, pitted and diced
¼ onion, minced
½ jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
Bake in the preheated oven until cooked through, 8 to 10 minutes.
Shred tilapia; place equal portions in each romaine leaf.
Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
Top prepared tacos with salsa verde and cherry tomatoes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g

TILAPIA TACOS

Tilapia Tacos image

This meal comes together in about a half hour total but when I am feeling especially lazy I will buy prepared mango/peach salsa at the store and use a package of prepared cole slaw mix plus the lime juice. Enjoy!

Provided by invictus

Categories Tilapia

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups canned peaches, drained
1 red bell pepper, finely chopped
1/4 cup green onion, thinly sliced
1 tablespoon jalapeno pepper
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb tilapia fillet
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 1/2 cups shredded cabbage
1 tablespoon cilantro, chopped
3 tablespoons mayonnaise
1 teaspoon lime juice
1/2 cup monterey jack cheese
8 taco shells

Steps:

In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.

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