Friday, September 3, 2010
I used 2-4 tilapia filets (leftovers work great), added a bit of cumin and chili powder to season. Warmed a few taco shells to make them nice and crispy. Then I stuffed them with the fish, shredded cheese, and ready-to-eat bagged salad mix (perfect b/c it's already got some of the other good stuff like cabbage shreds). I topped the tacos with some green roasted salsa verde and fat-free sour cream or yogurt!! Easy and yummy !!