Tilapia Tacos with Chili Lime Mayo

Recipe courtesy of Weight Watchers

Ingredients

• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 Tilapia filet, about 6 oz each
• 2 tsp. olive oil
• 8 corn tortillas, 6 inch, warmed
• 1 cup sliced romaine lettuce
• 1 large tomato, chopped

Chili Lime Mayo

• 1/3 cup fat-free mayo
• 1/2 lime, zested and juiced
• 2 Tbsp. chopped cilantro
• 1 tsp. chili powder

Instructions

1. Preheat the oven to 450 degrees. Spray a 7” x 11” baking dish with nonstick spray.
2. Stir together cumin, salt and pepper in a cup. Sprinkle the tilapia filets. Place the fish, skin side down, in the baking dish and drizzle with oil. Cover with aluminum foil and bake for about 10 minutes or the fish is opaque in the center.
3. To make the chili-lime mayonnaise, stir together the mayonnaise, lime zest and juice, cilantro, and chili powder in a bowl until mixed.
4. Remove the skin from the fish and cut into strips. Top each tortilla with ¼ of the fish, ¼ cup of lettuce, one-fourth of the tomatoes and a generous amount of the mayonnaise mixture. Fold tacos in half and serve.