1 cup grape tomatoes, chopped
½ cup cilantro, chopped
½ jalapeno, seeded and finely chopped
½ sweet onion, finely chopped
1 teaspoon salt
1 cup nonfat Greek yogurt
2 tablespoon mayonnaise
2 cups green or red cabbage, sliced into narrow strips
1 tablespoons olive oil
1 pound tilapia fillets
¼ teaspoon chili powder
¼ teaspoon black pepper
8 small whole-wheat tortillas
1 avocado, cut into 8 long slices
- Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, ¼ teaspoon salt and half the lime juice.
- In another bowl, mix together yogurt, mayonnaise and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce In another owl; reserve extra sauce.
- Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper and remaining ¼ teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
- Place 2 tortillas 1 lime wedge and ¼ of the tilapia on ech plate. Serve with salsa, cabbage, avocado and sauce.
Nutrition Facts per serving:
278 calories, 22 g protein, 23 g carbohydrate, 12 g fat (2.2 g sat), 5 g fiber