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Corn tortilla filled with Cajun tilapia, red cabbage, kiwi salsa, cilantro crema and avocado. Served with Mexican rice.
Yield: 4 Servings
Cilantro Crema Spread makes 1 cup
1 teaspoon lime juice
2/3 cup nonfat plain Greek yogurt (approximately 1- 5.3 oz container)
2/3 cup washed and roughly chopped cilantro
Dash of Kosher salt
Kiwi & Red Onion Salsa
1 cup ¼-inch diced kiwi
1 cup ¼-inch diced red onion
¼ cup seeded and minced fresh jalapeno peppers
2 tablespoons lime juice
¾ cup ¼-inch diced tomatoes
¼ cup minced cilantro
½ teaspoon Kosher salt
Mexican-Style Rice
1 teaspoon canola oil
2 tablespoons diced yellow onion OR 2 teaspoons granulated onion
¾ cup parboiled white rice
½ teaspoon chili powder (try to use ancho chili powder if you can find it)
¼ teaspoon Kosher salt
¾ cup low sodium vegetable stock
¾ cup water
Tilapia & Kiwi Tacos
1 pound tilapia filets, or about 4 pieces
4 teaspoons canola oil
2 teaspoons Cajun seasoning
8 small (6”) corn tortillas
2-3 cups shredded red cabbage (8 oz by weight)
1 pint Kiwi & Red Onion Salsa
½ cup Cilantro Crema Spread
1 avocado, sliced into 16 pieces
Fish, Milk
Nutritional InformationTo Prepare Cilantro Crema Spread:
Stir cilantro into yogurt and transfer to a small blender or food processor. Pulse for 2-3 seconds until smooth. Stir in lime juice. Transfer to a bowl, cover, and keep refrigerated until ready to use.
To Prepare Kiwi & Red Onion Salsa:
Place all ingredients in a mixing bowl. Mix until thoroughly combined. Cover and keep refrigerated until ready to use.
To Prepare Mexican-Style Rice:
Heat oil over medium heat in a 1-quart pot with a tightly fitting lid. When shimmering, add onions and sauté until translucent. If using granulated onion, wait to add until the end of the next step. Stir in rice. Sauté until golden brown. Add granulated onion (if using), chili powder, and salt; stir until aromatic. Increase heat to medium-high and add vegetable broth and water. Bring to a boil. Reduce heat to low, cover, and cook for 20 to 30 minutes or until all liquid is absorbed. Keep warm until ready to eat.
To Prepare Tilapia & Kiwi Tacos:
Coat fish with oil and season with Cajun spice. Heat a skillet over medium-high heat. Test heat with a drop of water – when it sizzles across the pan (after 2-4 minutes), pan is hot. Alternatively, an infrared thermometer should read 350 degrees F. Place fish on grill. Grill for 2 to 3 minutes on each side until seasoning is aromatic and internal temperature reaches 145 degrees F with an instant-read thermometer temperature should be at least 145 degrees F. (for 15 seconds). Remove from heat and cut lengthwise in half. Gently warm tortillas in the microwave for 10 seconds. Place the following ingredients in order on top of each tortilla:
– ½ cup red cabbage
– ¼ cup Kiwi & Red Onion Salsa
– 1 piece of fish
– 1 Tbsp Cilantro Crema Spread
– 2 slices avocado along the side of the fish
