Foodie Friday: Tilapia Grilled Tacos

Recipe from Team Beachbody

Serves: 4 servings, 1 taco each

Ingredients

• ½ medium mango, chopped
• ¼ medium red onion, finely chopped
• ½ medium avocado, chopped
• ½ medium jalapeno pepper, seeds and veins removed, chopped
• 2 Tbsp. finely chopped fresh cilantro
• ½ tsp. sea salt (or Himalayan salt), divided use
• 1 Tbsp. fresh lime juice
• 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
• 4 (6-inch) corn tortillas, warm
• 1 cup shredded red cabbage
• 4 lime wedges (for garnish; optional)

Instructions

1. Preheat grill or broiler on high.
2. To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
3. Season tilapia with remaining ¼ tsp. salt.
4. Grill or broil fish for 3 to 5 minutes on each side, or until tilapia flakes easily when tested with a fork.
5. Evenly top tortillas with tilapia, cabbage, and salsa. Serve with lime wedges.

Containers: 1 yellow, 1/2 green, 1/2 red, 1/2 blue

Shakeology Sunday: Strawberry Overnight Oats

Author: Beachbody

Serves: 1 serving

Ingredients

• ½ cup dry old-fashioned rolled oats
• 1 pinch sea salt (or Himalayan salt)
• 1 scoop Strawberry Shakeology
• 1 Tbsp. chia seeds
• 1 cup unsweetened almond milk, divided use

Instructions

1. Combine oats, salt, Shakeology, and chia seeds in a medium bowl; mix well.
2. Add ⅔ cup almond milk; mix well. Soak, covered, in the refrigerator overnight.
3. In the morning, add remaining ⅓ cup of almond milk, if desired; serve immediately.