My husband and I have been inspired by this amahhhh-zing spring weather to finally put the grill to good use. I prep, he cooks-this girl doesn’t bode well near a propane tank. I like to keep week night dinners quick, simple and light; and I promise, with a little pre-planning, it can be done! I love the following recipe for so many reasons, but mostly because it packs in so much guilt-free, natural flavor and nutrition.
Time-about 20 minutes (prep, active and cooking)
The nutritional break-down:
292 calories; 24g carbohydrate; 13g fat, 478mg sodium, 14g fiber
What you will need for the tacos:
- 1 pound of tilapia
- 2 tablespoons olive oil
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro leaves-If you only have dry herbs, that will work too.
- chili powder to taste
- 8 low-carb tortilla wraps-Try La Tortilla Factory brand
What you will need for the the garnish:
- 2-3 cups shredded white cabbage-For a time saving tip, buy the bag coleslaw mix.
- 4 ounces 0% plain Greek yogurt
- 1 shallot (or red onion), thinly sliced
- 1 jalapeno, coarsely chopped
- 4 scallions, thinly sliced
- chopped cilantro leaves to taste
- pepper to taste
Pre-heat, or have someone else preheat the grill to medium-high heat. Place the fish in a dish. Whisk together the oil, lime juice, cilantro and chili powder together and pour over the fish. Let the fish soak in the marinade for a few minutes while the grill is heating up and you prepare the garnish.
Mix together the cabage, greek yogurt, shallot, jalapano,scallions and cilantro in a bowl. Easy like I promised!
Remove the fish from the dish and grill, flesh side down, for four minutes. Flip the fish to the other side for 30-60 seconds and remove. Let the fish rest for 5 minutes and then flake the fish apart with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with the cabage mixture.
Pair and enjoy with other garnishes- diced fresh tomatoes, a tablespoon of shredded light jack cheese…….a Corona light…..