Description
Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.
Ingredients
- 1 teaspoon Cajun seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 4 (4 ounce) fillets tilapia
- 2 tablespoons lemon juice
- 12 romaine lettuce leaves
- ½ avocado – peeled, pitted and diced
- ¼ onion, minced
- ½ jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon dried cilantro
- 1 cup sliced cherry tomatoes
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Cajun seasoning
- chili powder
- paprika
- garlic salt
- and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets
- covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
- Bake in the preheated oven until cooked through
- 8 to 10 minutes.
- Shred tilapia; place equal portions in each romaine leaf.
- Blend avocado
- onion
- jalapeno pepper
- garlic
- and water together in a blender to make the avocado salsa verde. Stir in cilantro.
- Top prepared tacos with salsa verde and cherry tomatoes.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4