Happy Cinco De Mayo

Fish Tacos from here

What would Cinco De Mayo be without some yummy Fiesta food with a healthy twist!!

INGREDIENTS:

1-1/2 # Of Mild White Fish (haddock, cod, tilapia etc)

Marinade (2 Tb fresh lime juice, 1 tsp olive oil, ½ tsp cumin, ½ tsp paprika, ½ tsp garlic powder)

COLESLAW:

1 Bag Shredded Cabbage (appr 4 cups)

½ C Chopped Green Onion

1-2 Tbls finely Chopped Jalapeño

1 Tbls Chopped Fresh Cilantro

3Tbls White Wine Vinegar

2 Tbls Fresh Lime Juice

1 tsp Celery Salt

2 Tbls Olive Oil

3 Tbls Fat Free Greek Yogurt

½ tsp Garlic Powder

6 Packets no Calorie Sweetener

CUCUMBER/CORN SALSA:

2C Small Diced Cucumbers

2 Finely Diced Roma Tomatoes

1 C Corn

¼ C Diced Green Onion

1 Tbls Finely Diced Jalapeño

1 Tbls Chopped Fresh Cilantro

2 Tbls Fresh Lime Juice

½ tsp Ground Cumin

½ tsp Garlic Powder

2 tsp Olive Oil

1 Packet no Calorie Sweetener

Salt & Pepper to Taste

8 Whole Wheat Soft Tortillas (warmed or cooked in frying pan w/ olive oil spray – 1 min each side)

Preparation:

Marinate fish with marinade, set aside. While fish is marinating, in large bowl beat together white wine vinegar, lime juice celery salt, olive oil, yogurt, garlic powder and sweetener from coleslaw recipe. Add cabbage, green onion, jalapeño, and cilantro and mix well. Set aside.

Cook fish in 375 degree oven for 10-12 minutes or until fish is done. While fish is baking, mix together salsa ingredients. When fish is done, pull fish apart with forks to roughly shred. To prepare tacos, put coleslaw in wrap, followed by some fish and top with the salsa.

Makes 8 Servings – Nutritional value is based on 1 taco:

Calories – 250

Protein – 27 grams

Fats – 9 grams

Carbs – 13 grams

Sugar – 5 grams