Firm tilapia can stand up to the simple yet robust spice rub here. Double the basil-mayo mixture and use as a veggie dip or sandwich spread for lunch.
3/4 teaspoon ground paprika
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 (6-oz.) tilapia fillets, cut crosswise into 1/2-in.-thick pieces
1 tablespoon canola oil
2 tablespoons canola mayonnaise
2 tablespoons plain whole-milk Greek yogurt
2 tablespoons finely chopped fresh basil
1 tablespoon fresh lime juice
1/2 teaspoon water
8 (6-in.) corn tortillas, warmed
1 cup shaved carrot ribbons
1/2 cup thinly sliced radishes
1 avocado, peeled and sliced
4 lime wedges
Added sugars g
Calcium 7% DV
Potassium 17% DV
How to Make It
Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done.
Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges.
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