1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
2 (6 oz.) tilapia filets
2 tsp olive oil
1/3 cup ff mayonnaise
Grated zest and juice of 1/2 lime
2 Tbsp fresh, chopped cilantro
1 tsp chili powder
8 (6-inch) corn tortillas
1 cup lightly packed thinly sliced romaine
1 tomato chopped
1. Preheat oven to 450F. Spray baking dish with nonstick spray.
2. Stir together salt, pepper, and cumin. Sprinkle on tilapia. Place fish, skin side down, in baking dish. Drizzle with oil. Cover with tin foil and bake 10 minutes or until centers are opaque.
3. Stir together mayo, zest, juice, cilantro and chili powder to make chili lime mayo.
4. Cut fish into strips and divide between 8 tortillas. Top with romaine, tomato, and 1 heaping Tbsp mayo mixture each.