Tomato, Lime and Cilantro Fish Tacos

Ingredients: Makes 4 servings of 2 tacos each

3 cups Medium Tomatoes, seeded and diced
¼ cup Fresh Cilantro, chopped
¾ cup Green Onions, sliced
¼ cup, 1 TBSP Lime Juice
1 ½ tsp Lime Zest
1/8 tsp salt
1/8 tsp Ground Black Pepper
4 ea Tilapia Fillet
1 ½ tsp Chili Powder
1 ½ tsp Ground Cumin
1/8 tsp Salt
1/8 tsp Ground Black Pepper
3 TBSP Olive Oil
12 ea Corn Tortilla, 6 inch
1 ½ cup Romaine Lettuce, chopped

Directions:

1. In a bowl combine the chopped tomatoes, cilantro, green onions, lime zest and lime juice. Season with salt and pepper.
2. On a parchment lined baking tray, toss together the fish, chili powder, cumin, olive oil, salt and pepper. Place the fish in a single layer on the tray and bake for 5-8 minutes or until opaque and internal temperature reaches 165F.
3. Wrap the tortillas in foil and warm for about 3 minutes in the oven. In each tortilla, add 3 TBSP of the salsa, 2oz of fish and 1 TBSP of lettuce.

Serving size:
2 tacos per serving 

Nutritional Information: 
Nutrition Info (per serving): Cal: 330, Total Fat: 11g, Sat Fat: 1.5g, Carbs: 32g, Protein: 28g, Fiber: 6g Sodium: 180mg

Recipe Source:
Recipe provided by FLIK Hospitality Group