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Ingredients

1 tablespoon olive oil 4 (4 ounce) skinless tilapia fillets garlic powder, or to taste ground black pepper to taste ½ avocado ⅓ cup low-fat sour cream garlic powder, or to taste salt to taste 4 flour tortillas ½ cup mango salsa 8 leaves iceberg lettuce

Nutrition Info

455.2 calories carbohydrate: 46 g cholesterol: 48.9 mg fat: 17.7 g fiber: 4 g protein: 28.6 g saturatedFat: 3.7 g servingSize: - sodium: 656.6 mg sugar: 0.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

4 tacos

Really easy fish tacos! My boyfriend, who is a bodybuilder, made these for me and I loved them.