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Ingredients

cooking spray ¼ teaspoon fajita seasoning 4 (4 ounce) tilapia fillets ¾ cup frozen white corn ¾ cup canned black beans ⅛ teaspoon fajita seasoning 2 pineapple rings, cut into chunks ½ small red onion, chopped 1 tablespoon olive oil, divided 12 (6 inch) corn tortillas ¼ cup chopped fresh cilantro 1 avocado, sliced ⅛ head cabbage, chopped ¼ cup sour cream ½ lime, cut into wedges

Nutrition Info

525.8 calories carbohydrate: 62.3 g cholesterol: 47.3 mg fat: 18 g fiber: 13.7 g protein: 33.2 g saturatedFat: 4.2 g servingSize: - sodium: 293.4 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning, cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
Spray a separate skillet with cooking spray and add pineapple, cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple, cook and stir until heated through, about 1 minute more. Remove skillet from heat.
Pour 1 teaspoon olive oil in a large skillet over high heat, add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

4 servings

Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!