Check out this delicious recipe! We’ve swapped the taco salad bowl shell & replaced it with a whole wheat tortilla wrap. A quick trick & bake to create this delicious bowl…VIOLA!!! Add your favorite veggie toppings, grilled fish, turkey, or chicken and create endless possibilities the whole family will love!
Makes: 4 servings
- 4 whole wheat tortillas (8 inch)
- 4 tilapia filets, sauteed & chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp Smart Balance Light
- salt & pepper
- 1 1/2 cup Arugula, chopped (or salad greens of choice)
- 1 large tomato, chopped or Fresh Salsa
- 1/2 cup black olives, sliced
- 1 avocado, sliced
- 1/2 cup low fat cheddar cheese
- 1 tbsp light sour cream or greek yogurt
Taco Bowls: Heat oven to 425°F. Crumble 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake to form shells.) Set aside.
Season tilapia filets with salt & pepper (or seasonings of choice). In large skillet, coat with 1 tbsp olive oil and 1 tbsp Smart Balance® Light. Place skillet on medium heat. Place tilapia filets in skillet & sautéed on both sides until done. Remove from skillet, crumble or rough chop and set aside.
Fill tortilla shells with crumbled tilapia filets, arugula, diced tomatoes/fresh salsa, black olives, avocados, cheese. Top with light sour cream. Try drizzling with your favorite taco sauce or balsamic vinegar. Enjoy!
Calories: 380 | Fat: 14g | Fiber: 6g | Carbs: 34g | Protein: 30g
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Eric and Maleka Beal are health coaches and co-founders of BetterChoices, a health & wellness company and social community focused on educating, advocating, and promoting better health and wellness through lifestyle, nutrition, and fitness education.