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Another great fish taco
recipe (and healthier)...
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FISH: |
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2 Tbs |
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olive oil |
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2 Tbs |
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freshly
squeezed lime juice |
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¼ tsp |
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salt |
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freshly
ground black pepper |
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1 lb |
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white flaky
fish fillet, like tilapia or halibut
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CHIPOTLE CREAM: |
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½ cup |
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plain nonfat
yogurt |
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2 Tbs |
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mayonnaise
or sour cream |
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2 tsp |
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chipotle
chiles, in adobo sauce
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TACOS: |
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Eight
6-inch |
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corn
tortillas |
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1½ cups |
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shredded
green cabbage or lettuce |
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½ cup |
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corn kernels
(thawed, if frozen) |
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¼ cup |
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chopped
fresh cilantro |
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lime wedges |
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1 |
In a small bowl,
whisk together the oil, lime juice, salt and pepper.
Pour over the fish fillets and let marinate for 20
minutes. Put the yogurt into a strainer lined with a
paper towel and place over a bowl to drain and thicken
for 20 minutes. |
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2 |
Remove the fish from
the marinade and grill on a preheated grill or nonstick
grill pan over a medium-high heat until cooked through,
about 3 minutes per side. Set the fish aside on a plate
for 5 minutes. |
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3 |
In a small bowl,
combine the thickened yogurt, mayonnaise (or sour cream)
and chipotle chiles. |
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4 |
Heat tortillas on
grill or grill pan for 30 seconds on each side. |
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5 |
Flake the fish with
a fork. Top each tortilla with 1 Tbsp. of the chipotle
cream. Top with fish, cabbage, corn and cilantro; serve
with lime wedges. |
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Servings: 4 |
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Yield: Serv. Size: 2
tacos |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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321.98 |
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Calories From Fat (36%) |
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116.28 |
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% Daily Value |
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Total Fat
12.98g |
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20% |
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Saturated Fat 1.98g |
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10% |
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Cholesterol
40.68mg |
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14% |
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Sodium
336.25mg |
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14% |
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Potassium
802.95mg |
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23% |
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Carbohydrates
23.79g |
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8% |
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Dietary Fiber 3.50g |
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14% |
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Sugar 2.39g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
20.29g |
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Protein
28.16g |
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56% |
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WW Points 7 |
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Recipe Source |
| Healthy
Appetite with Ellie Krieger |