Tilapia Tacos with Carrot Dressing

I love carrots. They are great in soup and stew, like side dish or in sweet baking. But most of all I love it fresh, with some dips, or in my carrot salads. One lucky day I found Chinese carrot dressing for any fresh salads. I tried to made them myself, I used some recipes but most dressings were not to my taste – too bitter, or too spicy, or something else. So I made it like I thought it needed to be made. Maybe it’s not authentic, but it works. I made my favorite easy-peasy, but oh-so-tasty and low-in-calories dish – fish tacos with this dressing.

Tilapia Tacos with Carrot Dressing

Yield: 2 servings (2 tacos each)

For dressing:

2 medium carrots, chopped
1 tsp. brown sugar
2 tbsp. rice vinegar
1 garlic clove, chopped
1 tbsp. ginger root, chopped
4 tbsp. soy sauce

For tacos

4 tortilla wraps
4 medium tilapia filets, thawed or fresh
1 tbsp. hot or sweet chili sauce (I used Korean red chili paste sauce)
2 cups chopped Napa cabbage
4 red radishes, sliced

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Combine all ingredient for dressing in blender bowl, add about 2-3 tbsp. water and blend until smooth. Taste for seasoning. Add some oil if needed.

Preheat oven in 400F. Put tilapia in baking sheet and brush with hot sauce, bake 10-12 minutes until done.

Assemble tacos – wrap, cabbage and radishes, carrot dressing and tilapia on top.

1 serving is about 281 calories

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