- 8 (6" diameter) whole wheat tortillas
- 8 tilapia fillets, cut in half lengthwise
- 3 tbsp. Kowalski's Extra Virgin Olive Oil, divided
- 1 tbsp. chili powder
- 1 tsp. kosher salt
- 1 tsp. chopped garlic
- 1/4 cup dry white wine
- - shredded red cabbage
- - shredded green cabbage
- - Pepper Avocado Salsa (see instructions below)
Heat tortillas, one at a time, in a large skillet over medium-high heat until softened (about 30 sec. per side). Wrap in a clean, slightly moist dish towel to keep them warm and soft. Brush tilapia fillets with 2 tbsp. olive oil; rub with chili powder and season with salt. Heat remaining oil and garlic in the skillet over medium-high heat. Cook fish 5 min.; flip over. Add wine; continue cooking until tilapia is no longer opaque (3-5 min., depending on thickness of fillets). Place one piece of tilapia on each warm tortilla; top with cabbage and Pepper Avocado Salsa (click here for recipe). Fold in half; serve immediately.
Nutrition Information Per Serving:
Total Calories: 285
Total Fat: 10 g
Sodium: 580 mg
This dish contains nearly 75% of your daily vitamin D needs. It’s rich in B vitamins, potassium, magnesium and vitamin K and contains antioxidants, beta-carotene, vitamin C and E.