Fish Tacos in Crunchy Shells

Fish Tacos in Crunchy Shells

Serves 4

All the flavor and crunch everyone loves about traditional tacos, with a fish twist.

Ingredients

2 (6-ounce) packages frozen Responsibly Farmed tilapia fillets, thawed
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice
8 blue or yellow corn taco shells
2 cups shredded lettuce
1 large tomato, chopped
2 green onions, thinly sliced
1/2 cup (2 ounces) shredded Monterey Jack cheese

Method

Preheat oven to 425°F. Arrange fish in a single layer on a baking sheet lined with parchment paper. In a small bowl, mix cumin, salt and cayenne, if using. Sprinkle evenly over both sides of fish. Bake until golden brown and flesh begins to flake, 9 to 11 minutes. Transfer fish to a medium bowl, toss with lime juice and break into small pieces. Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.

Nutrition

Per serving: 220 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol, 200mg sodium, 18g total carbohydrate (3g dietary fiber, 2g sugar), 20g protein