By Courtney Mangers, dietetics student at University of Nebraska–Lincoln

I get excited for summer when the grass starts turning green, and the sun stays out longer! With summer flavors and colors, this tilapia taco recipe gives a tasty and refreshing change to your typical taco. I found this recipe on the USDA Mixing Bowl website, I think it is a perfect meal to eat with family or while entertaining guests.

Although this recipe has a lot of ingredients going into it, it is quick to put together. It also was only about $3.00 per serving, with plenty of leftovers to make more!

Ingredients: 

For the Tacos:

• 1 tablespoon vegetable oil
• 1 cup fresh pineapple, cut into 1-inch chunks
• 1 red onion, peeled and cut into 1-inch chunks
• 1 orange, red, or green bell pepper, seeded and cut into 1-inch chunks
• 24 cherry tomatoes
• 2 fresh tilapia fillets
• 8 corn tortillas
• 1/2 cup low-fat Mexican cheese blend

For the Slaw:

• 1/2 cup shredded cabbage
• 1/2 cup finely chopped kale
• 1/4 cup peeled shredded carrots
• 1/4 cup fresh cilantro
• 1/4 cup red onion, peeled and diced
• 1 tablespoon vegetable oil
• 3 limes, juiced
•   Salt and pepper to taste

For the Dip:

• 2 avocados, pitted
• 1 cup yogurt
• 1 garlic clove, peeled and minced
• 1/4 cup chopped fresh cilantro
• 3 limes, juiced
•   Salt and pepper to taste

Equipment:

•   4 skewers

Directions:

1. Grill the vegetables and fish: Grease the grill lightly with vegetable oil to prevent sticking and preheat to medium-high. Place the fruit and vegetables on 4 skewers, alternating the pineapple, onion, bell pepper, and cherry tomatoes. Cook the veggies and fish, turning once, about 5 minutes per side, or until cooked through and browned on the outside.

   

   Grill Vegetables and Tilapia

2. Meanwhile, make the slaw: In a large bowl, combine all the slaw ingredients and mix thoroughly.

3. Make the dip: In a blender or food processor, combine all the dip ingredients. Blend until just mixed, then season to taste with salt and pepper.

4. Warm each tortilla in a frying pan over low heat. Flip then sprinkle with 1 tablespoon of cheese and heat until the cheese melts. Place each tortilla on a plate and top with ¼ piece of fish and a few grilled vegetables. Top each with 1 big spoonful of cabbage slaw, drizzle with Guacamole-Yogurt dip, roll up, and serve.