A French Meadow Bakery recipe by NFCA
Ingredients:
- 2 fresh tilapia filets
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt
- pepper
- 1 tbsp olive oil
- 1 avocado, pitted and sliced
- 1 red onion, diced
- 1/2 cup shredded cabbage
- 2 limes, cut into wedges
- 4 French Meadow Bakery Gluten-Free Tortillas
Directions:
- Cut tilapia filets in half length-wise. Sprinkle each portion with garlic powder, paprika, salt and pepper.
- Heat olive oil in large saute pan over medium-high heat. Add filets and cook 2-3 minutes each side.
- Place 1 tilapia portion on each tortilla. Layer 2 slices of avocado on each.
- Top with red onion, shredded cabbage and a dollop of sour cream. To finish, squeeze fresh lime juice over taco.
- Serve with remaining lime wedges
No comments:
Post a Comment