Tweet
Fish:
2 tablespoons olive oil
1 teaspoon ground cumin
1 1/2 teaspoons ground chili powder
1 teaspoon garlic powder
sea salt to taste, optional
freshly ground black pepper to taste
1 pound tilapia fillets
Chipotle cream:
1/2 cup sour cream
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce - diced
In a small bowl combine the sour cream, mayonnaise, and chipotle pepper.
Preheat oven to 375 degrees.
Drizzle olive oil onto foil line backing sheet. Place tilapia fillets on baking sheet. Sprinkle the spices and salt and pepper lightly on both sides of the tilapia.
Bake for 8 to 12 minutes until fish flakes.
Pico De Gallo:
1 large tomato, cored, seeded, and coarsely chopped
1/2 small white onion, coarsely chopped
1 small lime, juiced
1/2 large jalapeno pepper, seeded and deveined and finely chopped
1/4 cup chopped cilantro
Salt and freshly ground black pepper *Optional - I omitted it
Mix ingredients together and season, to taste, with salt and pepper.
Take fish fillets and mix with chipotle cream sauce breaking up the tilapia. If you don't want to break the tilapia up you can drizzle the chipotle sauce on the tilapia. Fill Lo Carb Tortilla shells with the tilapia mixture. (I use La Tortilla Factory).
Sprinkle Pico de Gallo on top of tilapia mixuture.
I served with a side of shredded lettuce, a couple scoops of pico de gallo, and a dollop of chipotle cream. And a slice of lime
