I decided not to do my eating for your health post this week – read, I ran out of time to do the research because of final exams. But, the next holiday coming up is Cinco de Mayo, and anything with even a hint of Mexican influence is a favorite of mine, and these tilapia tacos are actually quite healthy, so I decided to share them.
The tilapia is brushed in olive oil and sprinkled with Old Bay seasoning and baked. They are served in soft flour tortillas and topped with a not-too-hot jalapeno coleslaw. I also topped mine with tomatoes, avocado, sour cream and cheese.
- 1 1/2 lbs. tilapia filets
- 1 Tbsp. olive oil
- Old Bay Seasoning (I didn't measure this, just sprinkled lightly.)
- 5 cups cabbage, sliced thinly
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1/4 cup dill pickle relish
- 1 large jalapeno pepper, chopped (Leave the seeds in if your like it hot. I did.)
- 1/4 cup cilantro, chopped
- salt and pepper to taste
- flour tortillas
- Optional ingredients for serving: sour cream, cheese, chopped avocado, chopped tomato, salsa
- Preheat oven to 350 degrees.
- Place tilapia filets in a glass baking dish. Brush both sides with olive oil and sprinkle lightly with Old Bay Seasoning.
- Bake 15 to 20 minutes or until fish flakes with a fork.
- While the fish bakes, combine cabbage, mayonnaise, sour cream, pickle relish, jalapeno, and cilantro.
- Stir until well combined. Season with salt and pepper to taste.
- Warm tortillas according to package directions.
- Serve fish in tortillas topped with coleslaw and any other topping you desire.