Tagged with 'tacos'

Easy, delicious and packed with loads of exotic flavor and vitality-boosting collagen. The health of your skin, hair and nails can benefit greatly from collagen. 

Ingredients

2 tilapia fillets, cut in half lengthwise

¼ cup ground flaxseed meal

2 eggs, whisked

1 teaspoon NeoCell Collagen Powder

½ cup cooked quinoa, cooled

2 tablespoons coconut oil

Salt and pepper, to taste

Small corn tortillas

½ avocado, peeled and sliced

Fresh sprouts

Mango Salsa

1/3 cup diced mango

1/3 cup chopped cherry tomatoes

1 diced shallot

¼ cup chopped fresh cilantro

Juice of ½ lemon

Salt and pepper

Directions

1. Place flaxseed meal in a bowl. In a separate bowl, whisk together eggs and NeoCell Collagen Powder. Place cooked (room temperature) quinoa in a third bowl. Dip both sides of tilapia fillets in flaxseed. Next, dip them quickly into egg mixture, letting excess drip off. Then dip tilapia in the quinoa. Press quinoa into the tilapia.

2. In a skillet over medium-high heat, heat coconut oil until liquid and hot. Cook tilapia until cooked through and browned and crispy on the outside, about 4 minutes per side. Season tilapia with salt and pepper.

3. While the tilapia cooks, in a bowl combine Mango Salsa ingredients.

4. Serve cooked tilapia in corn tortillas; top with Mango Salsa, sliced avocado and fresh sprouts.

Recipe courtesy of delicious living and NeoCell.

What isn't there to love about a taco + salsa combo?? This one is special though – it contains the superfood maqui, which is one of the most antioxidant-rich foods in nature.

Serves 4                

Total Time: 45 minutes

L I S T  of  I N G R E D I E N T S

2 cups blackberries, coarsely chopped

2 tbsp fresh lime juice

2 tsp maqui powder

(TRY: Live Superfoods Maqui Powder)

½ large red onion, minced, divided

1 tbsp olive oil

1 15-oz BPA-free can unsalted black beans

¼ tsp each chipotle powder and sea salt

8 6-inch corn tortillas, warmed (or 8 large romaine leaves)

1 orange bell pepper, sliced into matchsticks

¼ cup fresh cilantro leaves

¼ cup unsalted macadamia nuts, finely chopped

the  M E T H O D

1. Prepare salsa: In a small bowl, combine blackberries, lime juice, maqui powder and 2 tbsp onion.  Cover and refrigerate until ready to serve.

2. In a small saucepan on medium, heat oil. Add remaining onion and sauté for 7 to 8 minutes, until onion is very soft, stirring occasionally. Add beans and their liquid, chipotle and salt. Reduce heat to medium-low and simmer for 15 minutes.

3. Using a slotted spoon, drain a scoop of beans and add to center of each tortilla. Top with bell pepper, salsa, cilantro and nuts. Serve any remaining salsa on the side.

Per Serving (2 tacos): Calories: 361, Total Fat: 12.5 g, Sat. Fat: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Carbs: 54 g, Fiber: 16 g, Sugars: 6 g, Protein: 12 g, Sodium: 151 mg

Recipe & image courtesy of cleaneating.com