What I used:
(This served 2 but with easily 2 servings leftover)
2 large pieces of tilapia
1 small yellow
onion
1 small tomato diced (or 2 plum tomatoes diced)
½ cup fat free or light sour cream
½ cup shredded or chopped lettuce
½-1 cup salsa
2-3 tablespoons of cilantro (optional)
¼ cup fat free shredded cheese (or lowfat or regular whatever you like)
1 cup brown rice (instant)or white is fine
½ cup black beans (canned is fine)
1 packet taco seasoning
½ cup water
1 pack of fat free flour tortillas (or any flavor you like)
In a large non stick skillet add one table spoon of olive oil, in addition spray pan with cooking spray (unless you want to use more olive oil)
Dice yellow onion and cook the onion until translucent (add salt and pepper to taste-not too much as the taco season will give good flavor)
Add tilapia-cook on medium heat for 3-5 minutes on each side
Once fish has cooked color on both side start to break up into chunks in the pan and add taco season and mix gently- Reserve ¼ taco seasoning for rice…
In a separate saucepan add ½ brown rice with ½ water, once water begins to boil turn off heat but leave pot on stove and put the lid on for 15 minutes.
After rice has absorbed all the liquid add black beans add remainder of the taco season then mix and cover for 5 more minutes (I added a little extra salt and pepper too)
You can pre-load your tacos or put all the ‘trimmings’ in side dishes if you are serving guests-I put sour, salsa, cheese, lettuce on the side if it’s for company so they can dress the taco as they wish. Or if not serving right away you don’t want tacos to get soggy so put all the trimmings on side…
*The cilantro was to add
to the salsa if desired