(Serves 2)
Salsa
6 roma tomatoes, halved and seeded
1 jalapeno, seeded, deveined, and chopped
1/2 an onion, coarsely chopped
2 cloves garlic
juice of 1/2 a lime
Place all ingredients in a blender and blend until desired consistency. Place in a bowl and refrigerate. When ready to use, pour off some of the excess liquid.
Cilantro Lime Dressing
1/2 c nonfat Greek yogurt
1 handful cilantro (about a 1/2 c)
juice of 1/2 a lime
Blend all ingredients until smooth.
Tacos
2 medium to large tilapia fillets (you could also use salmon or halibut)
1 tbs chili powder
pinch of cayenne pepper
1/2 a lime
Salt and Pepper
About 4-8 corn tortillas, depending if you like to double up
In a dish, place fillets and season with a little salt and black pepper. In a small bowl, combine chili powder, cayenne, and lime, pour mixture over fish and allow to marinate for about 10 minutes.
Heat up an indoor grill (tilapia is a little too fragile for the outdoor grill, unless you use a special pan), grill pan, or nonstick skillet to about 350 degrees that has been sprayed with a little nonstick spray. Put fillets on grill/pan and cook for about 4 minutes per side. Be very gentle when flipping since tilapia is not the sturdiest fish. When cooked, I like to halve the fillets for each taco.
Serve fish on warmed tortillas with the salsa, dressing, avocado, and lettuce.
