2-3 tilapia filets (about 8-10 ounces)
2 tablespoons tequila
1/4 cup lime juice
2 teaspoons lime zest
1/2 teaspoon sugar
1 clove garlic,
minced salt & pepper to taste
1/2 avocado
chopped 1 shallot
chopped ¼ cup tomato
chopped 2 tablespoons
chopped cilantro
2 4-inch (or small in size) whole wheat tortillas
- In a bowl, mix tequila, lime juice, garlic, sugar and 1 teaspoon lime zest.
- Season tilapia with salt and pepper and place in a zip lock bag; pour in lime juice mixture. Let marinate for 30 minutes to 2 hours. Fish may turn opaque and appear to be “cooked” (like ceviche).
- Preheat oven to 375. 30 minutes before cooking tilapia, cut tortillas into triangles, spritz with olive oil, season with salt and pepper, and lay on a baking sheet. Bake at 375 for 15-20 minutes, watching closely and flipping halfway through.
- Bake the tilapia (400 degrees for about 15-18 minutes, depending on how thick the filets are)
- Once fish is cooked, flake it with a fork and mix with chopped shallots, chopped avocado, remaining lime zest, and cilantro. Some people don’t like cilantro, so feel free to omit it if that’s the case.
- Add a 1 -2 tablespoons of tilapia mix to tortilla chips.
Garnish with sour cream or Greek yogurt and salsa verde. Delish!
Makes 2 Servings. Nutrition Information per serving: 256 calories, 9g carbohydrates, 6g fat, 35g protein, 174mg sodium, 2g sugar.