Tilapia Tacos with Tomatillo Salsa

Remember that Tomatillo Salsa I made on Monday? Well, not only is it a great topping for chicken and steak, but it is an excellent condiment for tacos. Freshen up a batch of summer-friendly fish tacos with this light and refreshing salsa, and it will be a win in anybody's book. 

Not only is this meal easy to make, but it's figure friendly as well. I usually find that tilapia falls apart when cooking since it is so delicate, but if you let it sit without touching it for 4 minutes per side until it crisps up, you shouldn't encounter any problems. Enjoy!

Printable Recipe

Ingredients

For the fish:

• 1 tbsp. extra virgin olive oil
• 1 onion, chopped
• 2 tsp. minced garlic
• 1 lb. tilapia filets
• 1 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. seasoning salt

For serving:

• 8 (6-inch) tortillas 
• Tomatillo salsa
• Fresh cilantro, chopped
• Lime wedges
• 1 avocado, peeled and thinly sliced 

Add the oil to a large pan over medium heat. Add the onion and garlic and saute for 5 minutes or until onion is translucent. 

Meanwhile, season fish on both sides with a sprinkle of chili powder, seasoning salt and cayenne pepper. Add fish on top of the onion mixture in the skillet. Cook for 4 minutes per side or until fish is flaky. Remove from skillet and break into large chunks.

Arrange the fish on the tortillas. Top with some of the salsa, cilantro, a squeeze of lime juice and avocado slices.

Source: SK Original