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Ingredients
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1 teaspoon Cajun seasoning
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1 teaspoon chili powder
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1 teaspoon paprika
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1 teaspoon garlic salt
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1 teaspoon ground black pepper
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4 (4 ounce) fillets tilapia
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2 tablespoons lemon juice
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12 romaine lettuce leaves
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½ avocado - peeled, pitted and diced
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¼ onion, minced
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½ jalapeno pepper, seeded and minced
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1 clove garlic, minced
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1 tablespoon water
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1 teaspoon dried cilantro
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1 cup sliced cherry tomatoes
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven until cooked through, 8 to 10 minutes.
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Shred tilapia; place equal portions in each romaine leaf.
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Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
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Top prepared tacos with salsa verde and cherry tomatoes.
Nutrition Facts (per serving)
179 | Calories |
6g | Fat |
8g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 179 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 41mg | 14% |
Sodium 659mg | 29% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 4g | 13% |
Total Sugars 1g | |
Protein 25g | 49% |
Vitamin C 25mg | 28% |
Calcium 62mg | 5% |
Iron 1mg | 7% |
Potassium 821mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.