• 2 roma tomatoes diced small
• 1 red onion diced small
• 1 poblano pepper minced
• 1 lime juiced
• 1/2 cup fresh cilantro roughly chopped
• 4 fillets tilapia
• 1 tablespoon taco seasoning
• 1 tablespoon olive oil
• 1 cup corn kernels
• 8 small flour tortillas (use corn tortillas for a gluten-free option)
• 2 cups green cabbage shredded
• 1/4 cup plain fat free Greek yogurt

• In a mixing bowl, combine the tomatoes, onion, poblano pepper, half the lime juice, and half the cilantro. Mix well and set a side.
• Season the tilapia with the taco seasoning. Heat half the olive oil in a saute pan on medium high heat. Once hot, add the fillets and cook about 4 to 5 minutes per side or until cooked through.
• Once cooked, carefully break the tilapia into pieces. Drizzle remaining lime juice on top. Set aside.
• In a second pan, heat the remaining olive oil on high heat. Once hot add the corn and cook just until the corn begins to char. Remove from heat.
• Lay the tortillas on a flat surface. First, place the cooked fish inside each. Top with the tomato mixture followed by the charred corn, green cabbage, and remaining cilantro. Last, finish with a dollop of the Greek yogurt.

Calories: 452kcal | Carbohydrates: 48g | Protein: 43g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 932mg | Fiber: 5g | Sugar: 9g | Vitamin A: 615IU | Vitamin C: 49mg | Calcium: 126mg | Iron: 4mg