Although summer is over in Phoenix, we still have plenty of warm days ahead. So if you’re looking for a tasty, yet easy to make recipe for your post-workout meal, these California fish tacos are flavorful and light – perfect on a hot afternoon.
Ingredients:
- 1 tsp. vegetable oil
- 1 fresh jalapeno, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- salt and pepper to taste
- 1 C. chicken broth
- 2 large tomatoes, diced
- 1/2 tsp. ground cumin
- 1 1/2 lbs. tilapia fillets
- 1 lime
- 12 white corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the jalapeno, onion and garlic until tender and lightly browned. Season with salt and pepper.
Mix in the chicken broth and tomatoes and season with cumin. Bring mixture to a boil. Reduce heat to low. Place the tilapia fillets into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the tilapia is easily flaked with a fork. Wrap in tortillas to serve.
Don’t forget to add in some of your favorite condiments! Try these:
- Shredded cheese
- Sour cream
- Guacamole
- Shredded cabbage or lettuce
- Cilantro
- Lime juice
Serves: 6, Fat: 3.5g, Calories: 282
