Directions:
- In a medium bowl, combine the yogurt, cucumber, carrot and 1 tablespoon lemon juice; season with salt.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Season the tilapia with the paprika, curry powder, salt and pepper. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes. Drizzle with the remaining lemon juice. Serve with the cucumber salad and top both with the scallion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.37 Kcal (914 kJ) | ||
| Calories from fat | 88.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 15% | |
|---|---|---|---|
| Cholesterol | 58.92mg | 20% | |
| Sodium | 87.65mg | 4% | |
| Potassium | 539.25mg | 11% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 27.89g | 56% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 97.11 Kcal (407 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 15% | |
|---|---|---|---|
| Cholesterol | 26.2mg | 20% | |
| Sodium | 38.98mg | 4% | |
| Potassium | 239.81mg | 11% | |
| Total Carbs | 2.65g | 2% | |
| Sugars | 1.3g | 12% | |
| Dietary Fiber | 0.72g | 6% | |
| Protein | 12.4g | 56% | |
| Vitamin C | 4.5mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 9% | |
| Calcium | 35.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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