This fast and fresh fish taco recipe is rich in omega-3 fatty acids from the tilapia, which helps maintain skin elasticity and hydration, while avocados provide vitamin E and healthy fats for skin nourishment.
Tomatoes and cilantro add a boost of antioxidants and vitamin C, which protect the skin from damage and support collagen production, making this dish a holistic skincare QUADRUPLE win!
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Servings: 8 (1 taco/serving) |
Calories: 190 kcal (1 taco) |
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Prep Time: 30 mins |
Course: Dinner |
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Cook Time: 20 mins |
Difficulty: Easy |
Ingredients
- 3/4 cup sour cream
- 4 oz. chopped green chiles
- 1 Tbsp fresh cilantro (leaves only)
- 1 Tbsp hot honey
- 1 Tbsp lime juice
- 4 tilapia fillets (4 oz each)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 large beaten egg white
- 1/2 cup panko bread crumbs
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 8 warmed tortillas (6 inches, flour or corn)
- 1 cup quartered grape tomatoes
- 1 avocado, diced
Directions
1. In a food processor (this one is super cute), combine sour cream, chiles, cilantro, hot honey, and lime juice; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into two portions. Place flour, egg white, and panko into separate bowls. Dip tilapia in flour, then egg white, then panko (coat well).
3. In a large skillet over medium heat, add olive oil and cook tilapia in batches (4-5 minutes on each side). Sprinkle salt and paprika over fish while cooking.
4. Put cooked fish inside warmed tortillas and top with sour cream mixture, tomato, and avocado.
Notes
This is a light dish that you can enjoy (guilt-free) any day of the week, with enough variations that the whole family will enjoy:
🥵 Heat Seekers: Add hot sauce or red pepper flakes
🍋 Flavor-Seekers: Add more squeezed lime and top with extra cilantro
🥬 Crunch-Seekers: Top with a handful of freshly chopped cabbage or pepitas
The sky is the limit, people! Another win for your 'happy skin' meal plan!
