Ingredients

The following ingredients have 5 Servings
  • 1 pound white fish fillets, (such as Tilapia)
  • 2 tablespoons Olive oil
  • salt and pepper, (to taste)
  • 6 to 8 soft taco (flour) tortillas ((I use low carb flour tortillas))
  • Red Cabbage Slaw, (for garnish, or you can use salad greens)
  • 2 tablespoons olive oil
  • 1 whole yellow onion, (diced)
  • 2 cloves of garlic, (minced)
  • 1/2 cup white wine
  • 1 tablespoon dijon mustard
  • zest of 1 lime
  • juice of 1 lime
  • 1/3 cup heavy whipping cream
  • 1/4 teaspoon chili powder, (or to taste)

Instruction

  • Preheat oven to 400.
  • Place fillets in a baking dish.
  • Drizzle fillets with olive oil and season with salt and pepper.
  • Bake fillets for 12-15 minutes, or until fish flakes easily with a fork.
  • While the fish is cooking, prepare the Creamy Lime Mustard Sauce.
  • Heat olive oil in a frying pan.
  • Add diced onions and cook over medium-high heat until translucent, about 3 minutes.
  • Mix in the garlic and continue to cook for 1 minute, or until fragrant.
  • Whisk in the white wine, dijon mustard, lime zest, and lime juice; cook until reduced by half; about 1 to 2 minutes.
  • Add chili powder.
  • Whisk in the whipping cream and continue to cook and whisk until sauce thickens; about 1 to 2 minutes.