Prep 5 mins
Cook 15 mins
From Oxygen Magazine - May 2009
- 14.79 ml olive oil
- 453.59 g tilapia fillet
- 118.29 ml Greek yogurt
- 59.14 ml lime juice
- garlic salt, to taste
- 4 whole wheat tortillas
- 236.59 ml green cabbage, shredded
- 118.29 ml salsa
- Coat a frying pan with oil, then place over medium heat. Cook tilapia about 7 minutes per side, or until opaque and flaky.
- Meanwhile, in a small bowl, whisk together yogurt, lime juice and garlic salt.
- To assemble, place cooked tilapia in tortillas, top with cabbage, yogurt sauce and salsa.
This was wonderful!!! I did do a few additions that really added to the flavor. I added about 1-2 tablespoons of cilantro and used ground pepper instead of garlic salt in the sauce. We used verde Salsa and added low fat cheese and avocado and it was just amazing!!!
This was so good--thank you from a former californian who now lives in the mid-west!