Quick Tilapia Taco

4 oz frozen tilapia filet
2 corn tortillas (6 inch)
shredded cabbage (fresh or from coleslaw mix)
Low fat Cilantro Ranch Dressing (or 2 T yogurt ranch dressing from the store)

Saute filet on both sides until cooked through. Maybe 6 or 8 minutes in all (2 min/side if thawed). The filet will split down the middle. Heat up tortillas in saute pan after fish is cooked. Put half a filet in each tortilla with a handful of shredded cabbage. Top each taco with tablespoon of dressing.

This is my current lunch favorite. I have the dressing in the fridge ready to go. It will last at least 2 weeks, as long as the buttermilk can handle. The expiration of buttermilk has always been a bit confusing for me anyway with it already being soured and all. So it lasts longer then you might think.

Calories: 280. Serves 1.