- Juice of 1/2 lime
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound tilapia fillets
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 tablespoon minced cilantro
- 1 cup cherry or grape tomatoes
- 4 (6-inch) whole-wheat tortillas
- 2 cups shredded lettuce
- 1 cup cubed mango
- Black pepper, to taste
Mix lime juice, garlic, and olive oil in a glass bowl.
Add tilapia and marinate in refrigerator for one hour.
Place tilapia in a glass baking dish surrounded by green and red bell peppers, minced cilantro, and tomatoes.
Bake at 350°F for 10 minutes or until fish flakes easily.
Divide fish and veggies into four servings and place on each of the warmed tortillas.
Top with lettuce, cubed mango, and a sprinkling of black pepper.
Yield: 4 servings. Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 27 g, Protein: 26 g, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 50 mg, Fiber: 4 g
Exchanges per serving: 1 starch, 1/2 fruit, 1 vegetable, 3 lean meat.
Image and recipe provided courtesy of Charles Mattocks.