Fish Tacos with Toppers-GF

Prep Time

10 Mins






Diabetic, Gluten-Free, Lactose Free
Flakey, spiced tilapia and black beans come together for these fish tacos that are topped with delicious veggies and a fresh, ripe avocado.


16 oz. tilapia (or any preferred fish, or shrimp, or chicken, or tofu)
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/8 tsp. salt
1 Tbsp. canola oil
6 organic gluten free corn tortillas
1/2 cup cooked black beans or fat-free refried beans, warmed (if using canned black beans, choose no-salt-added or low-sodium beans and rinse and drain well before use)
1 ripe avocado, diced
Additional veggie toppers (your choice!): lettuce, shredded cabbage, red onion, corn, salsa, chopped cilantro, scallions, lime wedges


1. Sprinkle the tilapia evenly with the cumin, paprika, and salt.
2. In a medium skillet, heat the oil over medium heat. Add the tilapia and cook for 2 to 3 minutes per side, or until opaque in the center.
3. Heat the tortillas. (Heat each tortilla for 20 to 30 seconds per side in a dry skillet over medium heat, or arrange them on a baking sheet and place in a 350 oven for about 5 minutes.)
4. Place 3 tortillas on each plate. Flake the tilapia with a fork and divide it evenly between the 6 tortillas.
5. Top each taco with the beans, avocado, and any other toppings. If you have leftover beans, avocado, and other toppings, pile them on top of lettuce to make a delicious salad!

Nutritional Information

  • Total Fat: 25g
    • Saturated Fat: 4g
  • Cholesterol: 115g
  • Sodium: 460g
  • Protein: 55g
  • Total Carbohydrate: 60g
    • DietaryFiber: 12g
    • Sugar: 3g