This new column I’ve been asked to write came at the perfect time. While I enjoy sometimes overly indulgent recipes, I’ve been on a health kick for the past few months, and this column allows me to try out some healthier recipes that I might not have given a second glance in the past. This recipe is one of my favorites and so flavorful and satisfying you’ll forget it’s healthy.

Helpful hints

For a quicker version, try some tortilla-encrusted tilapia from the freezer or meat counter at the store. For a carb-friendlier version, bypass the tortillas altogether.

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC.

Spicy tilapia tacos with avocado/mango slaw

Ingredients

2 tilapia filets (may substitute salmon or mahimahi fillets)

¼ teaspoon paprika

¼ teaspoon chili powder

Salt & pepper to taste

4 corn tortillas (I used flour)

Avocado/mango slaw

1 avocado, cut into cubes

1 mango, cut into cubes

½ cup shredded purple cabbage

Handful of cilantro, roughly chopped, including stems

1½ tablespoons mayonnaise, optional

1 tablespoon chipotle in adobo, or to taste (I used sriracha)

1 lime, cut into wedges and divided

A dash of salt and pepper if needed

Instructions

Preheat oven to 350 degrees.

Mix the paprika, chili powder, salt and pepper in a small bowl. Rub the spices over the tilapia filets and bake for 25-30 minutes (or until the fish is flaky).

While the tilapia is baking, mix the Ingredients for the mango slaw using half of the lime (to taste), and set aside. When the tilapia has finished baking, place on top of warmed tortillas (I like to shred my fish first), add the avocado/mango slaw, serve and enjoy.

Approximate nutritional information: Calories, 254; fat, 14.1; carbohydrates, 20.1; fiber, 6.2; and protein, 14.1

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