Fish Tacos

Fish Tacos

  • Salsa
  • 2 plum tomatoes, diced
  • 1 mango, peeled and diced
  • 1 onion, chopped
  • juice of 1 lime
  • ¼ cup chopped fresh cilantro
  • Filling
  • 1 lb halibut or other flaky white fish
  • 2 Tbsp canola oil
  • 1 Tbsp fresh lime juice
  • ½ tsp chili powder
  • 4 6-inch flour tortillas
  • 1 cup shredded green cabbage
  • 4 oz nonfat sour cream
  • 1 can (16 oz) low fat refried beans

Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each filet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 filet, flaked into pieces, and ¼ cup each cabbage and salsa; top with 2 Tbsp sour cream. Serve with ½ cup beans.

441 calories per serving, 11 g fat (2 g saturated), 11 g fiber, 58 g carbohydrates, 34 g protein.

Course: 

Recipe type: