Build a Better Taco

My first taco that I ever tried was back in Austin, TX. It was instant love, and since then it has been on my go-to list of meals for the week.
Nothing beats tacos for a quick, tasty meal with serious flavor and tons of options. From hot to cool, dense to light, crunchy to creamy, the fillings and toppings give everyone something to love!
Today, I am sharing with you, my favorite twist to a regular taco recipe. I call it FESTIVE FISH TACOS. I use tilapia to make them, but you can choose Mahi Mahi or Cod. This recipe is a three-step recipe because I like homemade salsa and a slaw mix. So here it goes:


– Non-stick cooking spray
– 4 tilapia fillets
– Black pepper and paprika to taste
– 8- (6-inch) soft corn tortilla
– Slaw mix
– Salsa –      

1- Preheat the broiler in the oven. Adjust top rack to rest approximately 6 inches from broiler.
2- Line pan with aluminum foil and spray with non-stick cooking spray.
3- Place filets on prepared pan and sprinkle with black pepper and paprika to taste
4- Broil filets for 6 minutes.
5- Meanwhile, wrap tortillas in damp paper towels and heat in microwave for 30 seconds.
6- Divide each filet in half. Place half of cooked filet in each tortilla.
7- Top with slaw mix and salsa.


– 1 mango                                                       – 2 tablespoons cilantro, finely chopped
– 1/ cup green pepper, finely chopped             – 11/2 teaspoons chili powder
– 1/4 cup cucumber, finely chopped                – 1 tablespoon lime juice
– 1/2 cup red onion, finely chopped
– Mix all ingredients together and set aside.


– 2 cups cabbage, finely chopped          1 teaspoon chili powder
– 1/4 cup fat-free Ranch Dressing

– Mix all ingredients together and set aside.



Neha is a Special Programs Assistant for NC EFNEP

Nutrition Information per Serving:
Kcal:260, Total Fat: 4.5g, Saturated Fat:1g, Protein:24g

SOURCE: This recipe is taken from EFNEP, Cooking with EFNEP cookbook                 love-infographic/