Recipe

Ingredients

Fish:

2 tilapia filets, cut in half

1 tablespoon plant sterol 

1 tablespoon oil, I used olive oil

1 ½ tablespoons taco seasoning 

Spicy Cabbage:

1 ½ cup cabbage mix (I used a green & purple cabbage with carrots mixture)

½ lime juiced

½ teaspoon smoked paprika

½ teaspoon garlic powder

Mushroom sauté: 

½ cup diced white button mushrooms 

2 garlic cloves, minced

1 teaspoon taco seasoning 

1 teaspoon plant sterol

Spicy dressing:

¼ cup Greek yogurt (2%, plain flavored) 

1 tablespoon hot sauce 

Other ingredients:

1 avocado, sliced

Corn Tortillas

Method:

1.)   Preheat oven to 350F. Spray a baking pan with cooking spray. Spread the 4 tilapia halves out on pan.  In a small saucepan melt the plant sterol and oil. Once melted remove from heat and mix in the taco seasoning. Pour contents over fish. Bake for 15-18 minutes, till done. 

2.)   While fish cooks prepare the Mushroom sauté. In a skilled melt the plant sterol over medium heat. Add the mushrooms and cook till water is released about 5 minutes. Next add in minced garlic and sauté till fragment. Remove from heat and set to side. 

3.)   Next prep the Spicy Cabbage. In a bowl mix together the cabbage, seasoning, and lime juice. Set aside. Lastly make the Spicy Dressing by mixing the Greek yogurt and buffalo sauce together in a small bowl.

4.)   When fish is done cooking make the tacos. Slice tilapia in thin strips. Layer corn tortillas with tilapia, mushroom & garlic sauté, avocado, spicy cabbage, and spicy dressing. Pop in the oven for a minute or two to warm up, enjoy!