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
1/2 avocado – peeled, pitted and diced
1/4 onion, minced
1/2 jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes
Set an oven to preheat to 200 ° C (400 ° F).
In a bowl, mix the ground black pepper, garlic salt, paprika, chili
powder and Cajun seasoning, then sprinkle it on both sides of the
tilapia fillets, evenly covering, then cover both sides with lemon
juice. Put the fillets on a baking tray.
Let them bake in the preheated oven for 8-10 minutes until
Shred the tilapia; in each romaine leaf, place even portions.
In a blender, blend together the water, garlic, jalapeno pepper,
onion and avocado to make the avocado salsa verde. Mix in the
Put salsa verde and cherry tomatoes on top of the prepped tacos.
Nutrition Information :
Calories: 171 calories;
Total Carbohydrate: 6.3
Total Fat: 5.5