From Wichita Eagle (Paula Richards)
For tacos, lightly cover tilapia fillets with creole seasoning. (They may be frozen or thawed at this point.) Place fillets in cooking bag designed for steaming foods in microwave. Cook as directed on bag, adjusting cooking time according to whether it is frozen or thawed.
While fish is steaming, prepare guacamole. Peel avocados and place in medium bowl. Gently break avocados into small pieces. Add lemon juice, red onion, garlic and salt. Mix to distribute seasonings evenly and coat avocado. Add tomato.
Heat grill that has been lightly coated with olive oil to medium-high heat. Place tortillas on grill and heat until lightly browned and warm. To assemble, place a portion of tilapia on each tortilla. Top with desired amounts of black beans, shredded cheese, lettuce and guacamole.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 11 | ||
Calories from Fat: 2 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 50mg | 2 % | |
Potassium 74.2mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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