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Tacos (dr oz -weight watchers)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients 4 tilapia filets | |
| 2 tbsp | chili powder |
| 1 tbsp | ground cumin |
| Freshly ground pepper | |
| 1/4 tsp | salt |
| 2 tbsp | olive oil |
| 8 small (6 inch) | corn tortillas |
| 2 cups | pico de gallo sauce, (onions, tomatoes, jalapenos) |
| 1/4 cup | cilantro |
| 2 | limes |
| 4 tbsp | low-fat sour cream |
Directions
Rub the fish with chili and cumin powder, sprinkle with pepper and salt.
In a large sauté pan, heat the olive oil and cook the fish for 5 minutes, then flip it and cook for an additional 3 to 4 minutes.
Remove the fish from the pan and cut into strips. Divide the strips among the 8 tortillas, top with the pico de gallo sauce, sprinkle with some cilantro, and give each a squeeze of lime and a dollop of low-fat sour cream, if desired.
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