Skinny Tilapia Tacos Recipe: This Low-Carb Fish Taco Recipe Swims With Flavor by Sarah Amona
Fish tacos, especially when the fish is baked, are a healthier option for taco night. This tilapia taco recipe is served in romaine lettuce leaves instead of tortillas, but does not lack in flavor.
Light and tasty, this easy fish taco recipe makes two servings, but can easily be doubled. Serve with salsa or pico de gallo for a healthy dinner or lunch.
Cuisine: American / Mexican
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 2
Ingredients
- 20 ounces tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 large romaine lettuce leaves
Toppings
- 2 teaspoons lime juice
- 4 tablespoons salad dressing (your choice)
- 3 ounces avocado or 4 tablespoons sour cream
Here's how to make it:
- Sprinkle the salt, pepper, cumin and chili powder on both sides of the fish and put into a baking dish. Bake in a preheated 375-degree F oven for about 20 to 25 minutes or until cooked through.
- Divide the fish between the romaine leaves. Drizzle each taco with 1 teaspoon lime juice and 2 tablespoons of dressing. Add the avocado and/or sour cream.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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