Summer Fish Tacos

summer fish tacosSummer Fish Tacos

•4 medium Tilapia Filets (3-4 oz each)
•6 medium Limes
•Salt (To Taste)
•Pepper (To Taste)
•4 tablespoons Sour Cream (You can use regular, reduced fat or fat free – I used regular, so adjust points is necessary)
•4 tablespoons Salsa Verde
•8 medium Corn Tortillas
•1 medium Avocado (Chopped)
•1/4 cup Cilantro (Chopped)
•1 cup Chopped Greens (I used salad mix, you could use cabbage or anything you have on hand)
•1 small Bell Pepper (Chopped)
•1 small Tomato (Chopped)
Two Tacos with avocado is 8 WW+ points, with 1/2 cup black beans the total meal is 10 WW+ points
Salsa Cream Sauce
Step 1
In a medium bowl, mix together the Salsa Verde, Sour Cream, the juice of 1 lime and the zest of 1 lime, cover and refrigerate for at least 30 minutes or up to 2 days
Step 2
Preheat Grill pan or Grill to medium (I use a grill pan but if using an outside grill use a basket or cover the grill with foil as tilapia is a very fragile, flaky fish)
Step 3
Season tilapia filets with lime then salt & pepper on both sides
Step 4
Cook tilapia for about 3-4 minutes then flip, and cook an additional 2-3 minutes, make sure to not overcook the fish – set aside on a plate and keep warm
Step 5
Spray the grill pan or grill with nonstick spray or olive oil (we use an olive oil mister)

Step 6
Grill each tortilla until it is warm and has a few char marks
Step 7
To make the tacos, take 2 tortillas and gently fold in half to make a taco shell
Step 8
Fill a shell with the chopped greens, top with 1/2 of a tilapia filet, salsa cream sauce and any additional topping your prefer – we used avocado (1/8 for each taco), cilantro & bell peppers
Step 9
Repeat for each taco shell
Step 10
We served with black beans

Recipe:Rebecca Reichenbach Robicheau