- 2 ea. Avocados From Mexico, cubed
- 1 10.5-oz container tomatoes, halved
- 8 ea. Corn tortillas, (6-inch)
- 1/2 c. Plain Greek yogurt, non-fat
- 2 T. Lime juice
- 1 t. Lime zest
- 2 c. Purple cabbage, shredded
- 2 T. Cilantro, chopped
- 1/2 t. Ground cumin
- 1 T. Olive oil
- 4 4-oz Tilapia filets
- 1/2 t. Chili powder
- 1/2 t. Dried oregano
- Salt and pepper, to taste
- Heat a small skillet on high, and toast each of the tortillas in the dry skillet until they begin to blister. Remove tortillas from the skillet, wrap in aluminum foil and allow them to steam a bit. Hold until ready to assemble.
- In a small bowl, mix yogurt with the juice and zest of a lime. Set aside.
- In another mixing bowl, combine the cabbage, tomatoes, cilantro and cumin with the juice of another lime. Gently fold in cubed avocado. Set aside.
- Over medium heat, add oil to the skillet. Add the tilapia filets, and sprinkle with chili powder and oregano. Flip the fish after about 4 minutes, and continue cooking for another 2 minutes, until firm. Note: You may have to cook in batches.
- To assemble a taco, place half a tilapia into a warmed tortilla, add some of the tomato/cabbage mixture and top with a dollop of the lime yogurt.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!