Alright, I am officially on wedding diet. However, with how much I love to cook, this will have to be anything but boring. I decided to kick things off with a nice Tilapia Veracruz.
Start with some fresh tilapia filets, and marinate them with some organic italian dressing. These guys are pretty thin, so it doesn’t take long to cook.
The topping is where I varied from traditional veracruz, I decided to go a bit fresher and more summer-y. With fresh grape tomatoes, cilantro, and red onion, this is fresh and delightful. And healthy!
Top, bake, and boom. You have some fresh Tilapia Veracruz to kick off your bikini body diets.
I paired my Tilapia Veracruz with fresh avocado and some red quinoa. And I gotta say, it was delicious. I think I can get used to this wedding diet thing…
Happy eating, lovelies!
2 Tilapia Filets
Organic Italian Salad Dressing
1/4 cup diced yellow bell pepper
1/2 cup diced green olives with pimentos
1/4 diced red onion
1/4 cup diced cilantro
Preheat oven to 400. Coat tilapia filets in italian dressing, then place in glass baking dish. Bake for 10 minutes, or until slightly flakey. In a bowl, combine olives, onion, cilantro, and bell pepper. Coat with more salad dressing. Pull tilapia out of the oven and cover with topping. Finally, top with feta, and bake for another 10 minutes.
Serve with red quinoa, avocado and some fresh lime.