Ingredients:

  • 4 large tilapia fillets (about 6 oz/170g each)
  • 1 1/2 teaspoons brown sugar (6g)
  • 1 1/2 teaspoons paprika (4g)
  • 1 teaspoon dried oregano (2g)
  • 3/4 teaspoon garlic powder (2g)
  • 1/2 teaspoon salt (3g)
  • 1/2 teaspoon ground cumin (1g)
  • 1/4 teaspoon ground red pepper (red pepper flakes) (0.5g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 cup fat-free sour cream (113g) (or Greek yogurt)
  • 2 tablespoons chopped fresh cilantro (approx. 6g)
  • 1 small jalapeño, seeded and roughly chopped (approx. 15g)
  • 2 teaspoons lime juice (10ml)
  • 1/4 cup white onion roughly chopped(40g)
  • 4 small corn or flour tortillas, warmed
  • 1 medium avocado, sliced

Instructions:

  1. In a small bowl, combine the brown sugar, paprika, oregano, garlic powder, salt, cumin, and red pepper.
  2. Rub the spice mixture evenly over both sides of the tilapia fillets.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the tilapia fillets and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  4. Combine the sour cream, cilantro, jalapeno, onion and lime juice in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
  5. Warm the tortillas. Place a cooked tilapia fillet on each tortilla. Top with the creamy jalapeño sauce and sliced avocado. Serve immediately.