SERVES 4 / PREP: 10 MINUTES / COOK: 5 MINUTES / TOTAL: 15 MINUTES
Fish tacos are a popular item at many Tex-Mex restaurants, but as the fish is typically deep-fried and the creamy dressing is high in fat, they become a meal of the past after weight-loss surgery. But fear not. Check out this recipe for flavorful tilapia tacos you can make at home with a spicy seasoning so delicious, the deep-fried version becomes a distant memory. Use Avocado-Lime Dressing (here) for a creamy topping without the excessive calories and saturated fat.
4 (4-ounce) tilapia fillets
1 tablespoon extra-virgin olive oil, plus additional for brushing the fish
1 tablespoon Cajun Seasoning (here)
4 (7- to 8-inch) whole-wheat tortillas, such as La Tortilla Factory low-carb tortillas
¾ cup shredded red cabbage
2 limes, quartered
¼ cup Avocado-Lime Dressing (here) or 1 avocado, sliced
1 Rinse the tilapia fillets under cold water and pat dry with a paper towel.
2 Brush the fillets lightly with olive oil using a pastry or marinade brush.
3 Sprinkle the fillets on both sides with the Cajun seasoning and set aside.
4 In a large skillet over medium heat, heat 1 tablespoon of olive oil. Once the oil is hot, add the fish, cook for 2 minutes, and then flip the fillets over and continue cooking for 2 minutes more, or until the fish begins to flake.
5 Transfer the fish to a plate or cutting board and cut the fillets into 2-inch chunks. You can use a fork to do this since the fish should fall apart and flake easily.
6 Warm the tortillas for 10 to 15 seconds in the microwave.
7 Prepare the tacos by filling each tortilla with tilapia chunks and red cabbage. Squeeze the juice of the lime wedges over each taco, top with the dressing, and serve.
Per Serving (1 taco): Calories: 242 Total fat: 10g Sodium: 365mg Total carbs: 16g Sugar: 1g Fiber: 8g Protein: 32g
Post-Op Servings
2 ounces tilapia (no cabbage or tortilla) 
1 taco with 4 ounces tilapia