Serve with cilantro-lime red cabbage slaw, sour cream, or greek yogurt for a combo of crunch, color, and tang.
- 2 (6) oz. tilapia fillets
- 2 tsp. blackened spice rub (such as Chef Paul Prudhomme's Blackened Redfish Magic)
- 2 tsp. olive oil
- ¾ c. frozen corn, thawed (or fresh kernels cut from 1 ear)
- 1 red bell pepper, diced
- 8 (6-inch) corn or whole wheat tortillas, warmed
- Heat a large nonstick skillet over medium-high heat for 1 min. Coat fillets with spice rub. Add 1 tsp oil to pan, heat for another min, then add fish. Cook tilapia until well browned and cooked through, 2 to 3 min per side. Transfer to a plate.
- Heat remaining tsp oil in same pan over high heat. Cook corn and bell pepper, stirring once or twice, until vegetables are browned, about 5 min.
- Slice each fillet into 4 pieces. Divide tilapia and corn mixture among tortillas and serve with toppings of your choice (we recommend this colorful Cilantro-Lime Red Cabbage Slaw).
246 cal, 6 g fat (1 g saturated), 20 g protein, 29 g carb, 4 g
sugar, 4 g fiber, 120 mg sodium, 43 mg cholesterol per serving (without toppings)
This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.