Tilapia Tacos and Fruity Black Bean Salsa
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 341.8
- Total Fat: 9.3 g
- Cholesterol: 25.7 mg
- Sodium: 76.8 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 9.1 g
- Protein: 19.5 g
View full nutritional breakdown of Tilapia Tacos and Fruity Black Bean Salsa calories by ingredient
Number of Servings: 2
Ingredients
-
Tilapia Taco
4.5 oz Tilapia
1/2 tsp olive oil
1/2 tsp cumin (ground)
lime juice
1/2 tbsp Lemon Juice
4 corn tortillas
Fruity Black Bean Salsa
1/3 cup Black beans
1/4 cup Pineapple
1/4 cup Mango
1/8 cup Red Bell Pepper
1/4 Avocado
1/2 tbsp Honey
1/2 tbsp Lemon Juice
***spice sauce not included, add to fish.
Directions
Stir together cumin, oil, grated rind, and juice; rub over fillets.
Arrange fillets in a grill basket coated with cooking spray.
Grill over medium-high heat (350° to 400°) 3 minutes on each side or just until fish begins to flake with a fork. Cool slightly. Shred fish. Spoon 2 to 3 tablespoons fish into tortillas, and top with Sweet-and-Spicy Slaw and Fruity Black Bean Salsa. Serve with a squeeze of fresh lime juice.
Combine black beans, fruit, avocado and bell pepper in a glass bowl. Whisk together rind and remaining ingredients in a small bowl, and drizzle over bean mixture. Toss gently to coat. Cover and chill salsa until ready to serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JENNILACEY.
Arrange fillets in a grill basket coated with cooking spray.
Grill over medium-high heat (350° to 400°) 3 minutes on each side or just until fish begins to flake with a fork. Cool slightly. Shred fish. Spoon 2 to 3 tablespoons fish into tortillas, and top with Sweet-and-Spicy Slaw and Fruity Black Bean Salsa. Serve with a squeeze of fresh lime juice.
Combine black beans, fruit, avocado and bell pepper in a glass bowl. Whisk together rind and remaining ingredients in a small bowl, and drizzle over bean mixture. Toss gently to coat. Cover and chill salsa until ready to serve.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JENNILACEY.