A quick and easy version using low-carb tortillas for a keto-friendly recipe.
| Servings | Prep Time | Cook Time |
| 6tacos | 10minutes | 10minutes |
| Servings | Prep Time |
| 6tacos | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- Main Ingredients
- 6 each low-carb tortillas 10 inch size
- 1 lb tilapia filets
- 1 tsp smoked paprika sprinkle on tilapia filets
- 1 cup pico de gallo mild or spicy
- 1 cup shredded mexican blend cheese
- 1 cup shredded jalapeno jack cheese
- cooking oil spray
- salt and pepper to taste
- Optional Ingredients
- 6 tbsp light sour cream
- 0.5 avocado chopped
- chopped jalapenos
- 1 cup chopped crispy lettuce or cabbage
Servings: tacos
Units:
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Ingredients
Servings: tacos
Units:
|
Instructions
- Heat a sauté pan until hot. Meanwhile, sprinkle the fish with the smoked paprika.
- Add oil or butter to the pan and cook the fish on med-high heat until done.
- In a clean fry pan, heat each tortilla for about 10 seconds per side to warm them and very slightly crisp them.
- Assemble each "taco" by placing a portion of fish, cheese, vegetables and condiments (plus salt and pepper to taste) on each tortilla. Wrap it up and eat!