Fresh Fish Tacos

Spice up your Taco Tuesday with this delicious pescatarians’ twist on traditional tacos!

Ingredients

• 4 fresh or frozen tilapia fillets
• Salt to taste
• 1 cup quinoa, rinsed
• 1 large carrot, peeled and thinly sliced
• 1 large cucumber, thinly sliced
• ½ cup red cabbage, chopped
• 1 cup broccoli, chopped
• ¼ cup fresh cilantro, minced
• Juice of 1 lime (or 2 tablespoons lime juice)
• 4 whole-wheat tortillas or wraps

Directions

1. Heat the oven to 350° F.
2. On a large baking sheet, place the tilapia, and add salt to taste (if frozen, defrost the fish first).
3. Bake for 25 minutes or until the fish flakes easily with a fork.
4. Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low, and cook for about 20 minutes or until tender.
5. In a large bowl, combine the vegetables and cilantro.
6. When the fish is done, squeeze lime juice over each fillet.
7. Fill each whole-wheat tortilla with fish and about ¼ cup vegetables.
8. Roll up and serve with quinoa on the side.

Nutritional information per serving: 393 calories; 5 g total fat; 3 g saturated fat; 48 mg cholesterol; 33 g protein; 56 g carbohydrates; 9 g dietary fiber; 5 g total sugars; 298 mg sodium.

Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.

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