In a hurry? This is a great healthy recipe that takes less than 15 minutes to prepare.

Because it’s so quick sometimes I’ll prepare this on weekday evenings when I get home from teaching fitness classes.

It’s quick, easy and there’s only one pan to clean!

Ingredients: Choose sustainable fish and organic/non-GMO produce when possible.

• 1 lb US Farmed Tilapia filets*
• 1 tsp. Garlic Powder
• 1 tsp. Smoked Paprika
• 1 tsp. Black Pepper
• 2 pinch Sea Salt (one per side)
• 1 small Bag Lettuce/Cabbage/Carrot mix
• 1 Avocado
• Your favorite Salsa or Pico de Gallo
• 4 White Corn Tortillas
• 2 Tbsp. Light Mayonnaise
• 1 tsp. Sriracha Sauce
• 1 Tbsp. Extra-Virgin Olive Oil

Preparation

Open bag of lettuce/cabbage/carrot mix. Slice avocado. Open salsa/pico. Put light mayo and sriracha in small ramekin and mix. I know, prep is difficult (not).

Directions

Heat a small cast iron skillet to medium-high heat. Season each side of Tilapia with garlic powder, smoked paprika, black pepper and sea salt. Put evoo in skillet.

It’s ready when you start to see a little smoke from the evoo. Carefully place tilapia filets in skillet. Cook on each side about 3-5 minutes.

Seasoning should appear slightly blackened when you flip the filets. Pull off heat when done.

Lay 2 tortillas on plate, smear with a little mayo/sriracha, layer fish, l/c/c mix, avocado and salsa/pico on top.

Cooking Time: 10 Minutes

Total Time: 15 Minutes

Servings: 2

*I recommend Sustainable Fish. Use the Seafood Watch App to find sustainable fish in your area.