A French Meadow Bakery recipe by NFCA
Ingredients:
-
2 fresh tilapia filets
-
1/2 tsp garlic powder
-
1/4 tsp paprika
-
salt
-
pepper
-
1 tbsp olive oil
-
1 avocado, pitted and sliced
-
1 red onion, diced
-
1/2 cup shredded cabbage
-
2 limes, cut into wedges
-
4 French Meadow Bakery Gluten-Free Tortillas
Directions:
-
Cut tilapia filets in half length-wise. Sprinkle each portion with garlic powder, paprika, salt and pepper.
-
Heat olive oil in large saute pan over medium-high heat. Add filets and cook 2-3 minutes each side.
-
Place 1 tilapia portion on each tortilla. Layer 2 slices of avocado on each.
-
Top with red onion, shredded cabbage and a dollop of sour cream. To finish, squeeze fresh lime juice over taco.
-
Serve with remaining lime wedges.