Fish Taco Salad

Fish Taco Salad

Ingredients: Makes 4 servings

• 4 whole wheat tortillas (8 inch)

• 4 tilapia filets, sauteed & chopped

• 1 tbsp extra virgin olive oil

• 1 tbsp Smart Balance Light

• salt & pepper

• 1 1/2 cup Arugula, chopped (or salad greens of choice)

• 1 large tomato, chopped or fresh salsa

• 1/2 cup black olives, sliced

• 1 avocado, sliced

• 1/2 cup low fat cheddar cheese

• 1 tbsp light sour cream or greek yogurt

Directions:

Taco Bowls:

1. Heat oven to 425°F.

2. Crumble 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet.

3. Top each with 1 tortilla; spray with cooking spray.

4. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form shells.) Set aside.

Fish Taco:

1. Season tilapia filets with salt & pepper (or seasonings of choice).

2. In large skillet, coat with 1 tbsp olive oil and 1 tbsp Smart Balance® Light.

3. Place skillet on medium heat.

4. Place tilapia filets in skillet & sautéed on both sides until done.

5. Remove from skillet, crumble or rough chop and set aside.

6. Fill tortilla shells with crumbled tilapia filets, arugula, diced tomatoes/fresh salsa, black olives, avocados, cheese.

7. Top with light sour cream. Try drizzling with your favorite taco sauce or balsamic vinegar. Enjoy!

Nutrition Facts:

Calories: 380 | Fat: 14g | Fiber: 6g | Carbs: 34g | Protein: 30g