09/08/11




After tasting these yummy, satisfying tacos, you will not be asking: "Where's the beef?". I use whole-grain taco shells, make a yummy slaw and add a variety of toppings. Here are some suggestions for toppings:
- Black Beans: Rinse a can of black beans well and drain out excess water. Season with fresh lime juice, diced jalapeño (with or without the seeds, finely diced bell pepper and red onion
- Diced avocado
- Shredded carrots, jicama, red and/or white cabbage
- ...or anything you like!






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #57800

























INGREDIENTS













  • 2 lb Tilapia Filets










  • 2 Tbsp Chile powder










  • ¼ cup Canola oil










  • 1 Juice from 1 lime










  • 8 Tortilla shells










  • 1 Slaw recipe, made with lime juice










  1. Slice tilapia filets the short way into strips, about 2 inched wide, Place in a bowl or food safe plastic bag the chile powder, oil and lime juice, Mix with a fork, then add the fish. Make sure all the fish is well coated. Let marinate for 15 minutes.



  2. Heat up non-stick skillet that has been sprayed with canola oil. Add fish and cook on first side, then turn over. Try to turn over only once so that the fish doesn't break up that much.



  3. Serve with tortilla chips and choice of toppings. Enjoy!!!















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