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By Dianne Bunis

Tilapia for Lent Season

Quick to cook, tilapia a light, white fish, makes for a flavorful taco perfect for weeknights, especially during Lent season. Season and bake fish, set up an assembly station with flavorful toppings to choose from, then enjoy a delicious, healthy meal that is a great source of protein and vitamins plus low in sodium.

Tilapia Fish in Blue Tacos

INGREDIENTS

4 tilapia fillets, fresh

1 tablespoon olive oil

1/8 teaspoon freshly cracked black pepper

Pinch of sea salt

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 cup fresh cilantro, chopped with stems removed

1 lime, quartered

8 blue corn tacos

1 cup rice prepared

Optional toppings:

Low-fat cheddar cheese, finely grated

Cabbage, finely shredded

Avocado, sliced

Sweet onion, minced

Vine-ripe tomato, chopped

Yellow pepper, chopped

Salsa fresca

Cilantro, chopped

PREPARATION

Preheat oven to 375 degrees Fahrenheit

Marinate fillets for 5-6 minutes in olive oil, black pepper, sea salt, garlic powder, cumin and 1/2 cup fresh cilantro. Place each fillet separately on a small sheet of foil, give a squeeze of lime, then fold and close making a packet enclosing fillet. Bake for 15 minutes or until fish flakes easily with a fork, remove from oven, turn off the heat; cook rice while fish is baking. With oven heat off, Lay tacos on oven rack for 2-3 minutes to warm up.

Assemble tacos: Lay fish lengthwise in the middle of taco, add rice and toppings of your choice, serve.

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