Because Taco Tuesday happens once a week, sometimes, it’s nice to have a healthier—and still way delicious—version!
Servings: Roughly 6 Lettuce Tacos + Extra Slaw for Eating on the Side (yes, it’s that yummy)
Prep Time: 10 minutes
Bake Time: 13 Minutes
Total Time: 23 Minutes
Tilapia Fillet (1 lb)
Boston Lettuce (leaves from 1 head, washed)
Mango (1, peeled and finely cubed)
Avocado (1, peeled and finely cubed)
Red Lettuce (3 large leaves, shredded)
Cilantro (2 tbsp, finely chopped)
Thai Sweet Chili Sauce (4 tbsp)
Starfruit (1, 1/4 inch thick slices)
Garlic Powder (1 tbsp)
Large Mixing Bowl
1. ONE FISH TWO FISH RED FISH TILAPIA FISH: preheat your oven to 350 degrees.
Cut your tilapia into two-inch wide strips.
Season it with your salt, pepper and garlic powder.
Lay your tilapia strips out on your baking sheet and bake till they are 135 degrees—about 13 minutes.
Your fish will continue to cook after you take it out of the oven reaching the desired temperature of 145 degrees. Taking it out early keeps it from over cooking.
2. I’M SLAWSSY: in your large mixing bowl, combine your shredded red lettuce, mango, avocado, cilantro and Thai sweet chili sauce. Thoroughly mix and fold it all together.
3. TACO TUESDAY LOVE: place two of your Boston lettuce leaves on each plate you plan to eat/serve your tacos off of.
Add in a piece of tilapia.
Scoop on some of your avo mango slaw (I really like to pile on a lot! It’s super yummy!)
And, lastly, garnish your tilapia tacos with two slices of starfruit.
Dig in and enjoy this Taco Tuesday!