Fish Tacos

(from AmericnJewl’s recipe box)

Serve with chopped tomatoes, onions, jalapeño peppers, bell peppers, and cilantro.

CALORIES 342 (17% from fat); FAT 6.3g (sat 1.7g,mono 1.1g,poly 2.2g); PROTEIN 37.2g; CHOLESTEROL 69mg; CALCIUM 177mg; SODIUM 418mg; FIBER 4.4g; IRON 2.6mg; CARBOHYDRATE 34.2g

Source: Cooking Light (adapted)

Serves 2 people

Categories: Mexican, quick, seafood, summer

Ingredients

  • 1/2 tablespoons reduced-fat sour cream
  • 1 tablespoon fresh cilantro, minced
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon red wine vinegar
  • 4 (6-inch) corn tortillas
  • 2 tilapia filets, flaked
  • 1/2 cup red onion, vertically sliced
  • 1 lime, quartered

Directions

  1. To prepare dressing, combine first 4 ingredients, stirring well.

  2. To prepare tacos, cook in a grill pan until done. Microwave tortillas at high 40 seconds. Divide fish and onion evenly over half of each tortilla; drizzle each serving with about 2 teaspoons dressing. Fold tortillas in half. Serve with lime wedges.

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