• 1 teaspoon garlic powder
• 1 teaspoon Spanish smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 3/8 teaspoon kosher salt, divided
• 2 pounds tilapia fillets
• 1 tablespoon olive oil
• 1 tablespoon finely chopped fresh cilantro
• 2 teaspoons canned chopped green chiles
• 1 diced peeled avocado
• 12 (6-inch) corn tortillas (certified gluten-free preferred)
*IF NOT POST WORKOUT: Substitute the corn tortillas with lettuce wraps.
Preheat broiler to high.
Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/8 teaspoon salt, cilantro, chiles, and avocado in a bowl; lightly mash with a fork.
Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.
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