Another fish taco recipe!
I actually made both this recipe and the Avocado Tilapia Tacos on the same night. I was ambitious. Variety is the spice of life! I also served a healthier cornbread on the side. I’m still working on achieving the same sweet, moist cornbread that is the product of the original low-fiber, higher-fat recipe. Ok, enough about the cornbread, and onto the dish that this post is actually supposed to be about!
I love the subtly tangy flavour. The tomatoes…the hint of cheesiness. The total lack of guilt as I munch through vegetables and fish, with virtually no oil or grease or unhealthy fat to be found.
I used this recipe for inspiration.
1 tilapia filet
dash balsamic vinegar
fresh spinach leaves
skim mozzarella cheese, shredded
2 corn tortillas
Place tilapia filet in a skillet over medium heat. Sprinkle with seasonings and cook for a few minutes on one side. Flip and season the other side. Continue cooking until the center of the fish is white and flaky. Sprinkle fish with balsamic vinegar and remove from heat. Break into smaller pieces and set aside.
Serve on corn tortillas with fresh spinach, tomato, and mozzarella cheese. Enjoy!