This mushroom risotto is prepared in a slow, difficult, but oh-so-worth it manner. well complements dishes with grilled meat and chicken. Test the rice by giving it a bite. It should be somewhat al dente, or slightly resist the teeth but not be extremely hard in the middle.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 12 tacos |
Ingredients
- 1 teaspoon Cajun seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 4 (4 ounce) fillets tilapia
- 2 tablespoons lemon juice
- 12 romaine lettuce leaves
- ½ avocado – peeled, pitted and diced
- ¼ onion, minced
- ½ jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon dried cilantro
- 1 cup sliced cherry tomatoes
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
- Bake in the preheated oven until cooked through, 8 to 10 minutes.
- Shred tilapia; place equal portions in each romaine leaf.
- Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
- Top prepared tacos with salsa verde and cherry tomatoes.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 659 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’m sorry to say I didn’t care for this much. I love all the ingredients, but once put together, there was something off-putting about this. While the seasoning on the tilapia wasn’t my favorite, it wasn’t terrible. It’s the avocado salsa verde that wasn’t very good. As written, it was very bland – it definitely needed some salt to bring out the flavors. The salsa verde was good after I added the salt, but the longer it sat, it became incredibly bitter. Of course I didn’t notice that until I had put all the tacos together. I’m not sure what could have gone wrong with it, but it just wasn’t enjoyable. I was able to scrape most of it off, and ended up serving the tacos with a different sauce. I suggest you use fresh cilantro instead of dried.
Awesome! Followed the recipe as is … and it was perfect!
These are really good. You don’t even miss the fact that there is no tortilla/shell. The only downside was that you should only make what you plan to eat. If you try to save leftovers you will be disappointed in the results the next day. These are meant to be eaten fresh.
These are really good. You don’t even miss the fact that there is no tortilla/shell. The only downside was that you should only make what you plan to eat. If you try to save leftovers you will be disappointed in the results the next day. These are meant to be eaten fresh.
Instead of tilapia I used sole but other than that remained true to the recipe. Very tasty. I will be making it again.
I loved this recipe. I am making this for the third time in as many weeks.