We really like these tacos for a light, easy weeknight dinner.
2 (6 oz.) tilapia filets (after cooking, they should weigh about 3 oz.)
cumin, chili powder, salt, pepper
2 teaspoons lime juice (approx. 2 limes) 4 Mission Carb Balance Small Tortillas
Serves 2
1 serving=2 tacos with 1 Tbsp. of sauce on each taco
5 WW points per serving
2 (6 oz.) tilapia filets (after cooking, they should weigh about 3 oz.)cumin, chili powder, salt, pepper
2 teaspoons lime juice (approx. 2 limes) 4 Mission Carb Balance Small Tortillas
4 Tbsp. salsa
2 Tbsp. light ranch dressing (I like Hidden Valley Ranch Lite)
1. Preheat oven to 450. Spray a baking dish with non-stick cooking spray. Season the filets with cumin, chili powder, salt and pepper (or your favorite seasoning). Spray filets with non-stick spray and drizzle with lime juice. Cover the dish with foil and bake for 10 minutes, until the fish is opaque and flakes easily.
2. To make the sauce, combine the salsa and ranch in a small bowl.
3. When the tilapia is done, cut into pieces and add to tortillas, using one filet for every two tacos. Top each taco with 1 Tbsp. of sauce and lettuce or cabbage and any other desired toppings.
Serves 2
1 serving=2 tacos with 1 Tbsp. of sauce on each taco
5 WW points per serving
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