Fresh Tilapia Filets
Whole Green Leaf Lettuce
Frank's Red Hot Sauce
Walden Farms Chipotle Ranch Dressing
Pre-Made Pico De Gallo*
Spices for the Tilapia:
Chili Powder - 1 tsp
Garlic Powder - 1 tsp
Salt (I use Real Salt brand) - 1 tsp
Pepper - 1/2 tsp
Cayenne Pepper Powder - 1/4 tsp
1. Mix your spices for the Tilapia (this spice recipe serves four), then sprinkle lightly to medium on both sides of the fish. I usually go ahead and double or triple the spice recipe so I can have plenty on hand for multiple uses. I originally picked up this spice combo from a baked tilapia recipe with olive oil-it is fantastic, find it here.
2. Heat your George Forman grill or similar to 375 degrees to preheat, then cook the tilapia for 6 minutes. Then flip and cook for an additional 3 minutes. I love cooking on the George Foreman grill because it is easy and quick.
3. Once fish is done, make taco using cleaned leaf lettuce as the "taco shell" and add pico de gallo, then drizzle with Walden Farms Chipotle Ranch. If you haven't had Walden Farms, I highly suggest the brand-their dressings are calorie, sugar and gluten free. Their Balsamic Vinaigrette and Sesame Ginger are fantastic on salads, and although I am not a big fan of their creamy dressings, the chipotle ranch is really good on these tacos. I also then drizzle with Frank's Red Hot for a kick of spice. If you don't use Frank's, make sure your hot sauce is sugar and carb free, if you are going for the healthier version!
*I also sometimes make my own version of pico de gallo if time permits using finely diced cucumbers, tomatoes and onion, with garlic powder, salt, pepper and lemon.
If you make the tacos or alter them adding some new ingredients, please share-I would love your thoughts! And, got a healthy dish you can share with me? Please link to it in comments-I would love to try something new!
(Edit 7/17/2012: tonight I added a sprinkle of crumbled goat cheese on my fish tacos-I highly recommend it if you can spare the extra calories! Adds a nice flavor into the mix)