CALORIES: 357
PREP: 10 minutes
COOK: 10 minutes
Pescatarian, Egg-Free, Nut-Free, Dairy-Free, Gluten-Free
Baked Tilapia | |
4 | tilapia fillets (4oz) |
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1 tbsp | vegetable oil |
1 tbsp | Cajun seasoning |
Mango Salsa | |
2 | mangos, diced |
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1/4 | red onion, diced |
1 | lime, zest and juice |
1 | jalapeno pepper, seeded and minced |
Salt and pepper to taste |
To serve | |
8 | corn tortillas |
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1/2 cup | shredded red cabbage |
1/2 cup | fresh cilantro |
1 | lime, cut into wedges |
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Arrange the fish on the baking sheet and evenly coat with the vegetable oil. Sprinkle generously with the Cajun seasoning. Bake the fish until it is cooked through, 10 to 12 minutes.
Meanwhile, in a large bowl, combine all of the salsa ingredients. Set it aside.
Once the fish is cooked, using a fork, flake it into large pieces. Divide the tilapia between all of the tortillas and top with the mango salsa.
Serve immediately topped with the cabbage, cilantro, and lime wedges or store in the refrigerator for up to 3 days.
Per serving | |
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Calories (kcal) | 357 |
Total Fat (g) | 8 |
Saturated fat (g) | 1 |
Trans fat (g) | 0 |
Cholesterol (mg) | 57 |
Sodium (mg) | 373 |
Total Carbohydrate (g) | 51 |
Dietary Fiber (g) | 6 |
Total Sugars (g) | 25 |
Added Sugars (g) | 0 |
Protein (g) | 27 |
Vitamin D (mg) | 4 |
Calcium (mg) | 72 |
Iron (mg) | 2 |
Potassium (mg) | 715 |
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