Tacos Recipe − Fish Tacos in Lettuce "Shells"

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

Ingredients

• 1 teaspoon Cajun seasoning
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• 4 (4 ounce) fillets tilapia
• 2 tablespoons lemon juice
• 12 romaine lettuce leaves
• ½ avocado - peeled, pitted and diced
• ¼ onion, minced
• ½ jalapeno pepper, seeded and minced
• 1 clove garlic, minced
• 1 tablespoon water
• 1 teaspoon dried cilantro
• 1 cup sliced cherry tomatoes

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
3. Bake in the preheated oven until cooked through, 8 to 10 minutes.
4. Shred tilapia; place equal portions in each romaine leaf.
5. Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
6. Top prepared tacos with salsa verde and cherry tomatoes.

Nutrition Facts

• calories179.2
• carbohydrateContent8 g
• cholesterolContent41.4 mg
• fatContent5.7 g
• fiberContent3.6 g
• proteinContent24.7 g
• saturatedFatContent0.9 g
• sodiumContent658.8 mg
• sugarContent1.2 g