| 1. |
Thaw tilapia or take fresh tilapia and rub with paprika and sprinkle with pepper and if you want, add a little salt or garlic salt. |
| 2. |
Spray a skillet with non-stick spray and heat to medium-high. Add tilapia and sauté about 3 minutes on each side. (Fish cooks very quickly, so keep an eye on it, make sure it is cooked all the way, should be completely white and not translucent.) |
| 3. |
While fish is cooking (in the corner of your eye), mince garlic, chop tomato, and cut cabbage into tiny strips (or use a bag of pre-shredded cabbage and carrot mix). |
| 4. |
Mix garlic with fat free sour cream and squeeze the juice of one lime into the sauce. If you need to, you can season with a little salt. |
| 5. |
Microwave tortilla for 30 seconds on a plate with a sprinkle of water to make it nice and flexible. While microwaving, shred the tilapia fillet. |
| 6. |
Add tilapia and coleslaw to wrap and viola! A lovely and very healthy fish taco - add tomatoes and more crunchy cabbage and carrots to load up on veggies too! |
