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Recipe: Newport Fish Tacos
Similar Categories: Newport, Fish, Tacos
NEWPORT FISH TACOS
1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 Tbsps. chopped cilantro
1 tsp. chili powder
Olive oil spray
1 Tbsp. lime juice
1 tsp. extra-virgin olive oil
1/2 lb. fish fillets (cod, mahi-mahi or halibut)
4 whole-wheat tortillas
1 cup shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 cup onion, thinly sliced
1/2 cup chopped tomato
Mix sour cream, mayonnaise, cilantro and 1/2 teaspoon chili powder in a
small bowl and refrigerate. Combine lime juice, oil and 1/2 teaspoon chili
powder in a medium bowl.
Preheat broiler and spray broiler pan with olive oil spray. Brush lime juice
and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches
from heat, for 5 minutes. Turn and broil 5 more minutes, until fish flakes
easily with fork. Meanwhile, heat tortillas one at a time in a large
nonstick skillet preheated over medium-high heat. Cook for about 30 seconds
on each side, or until hot and pliable. Keep warm.
Break fish into large flakes, and spoon into tortillas. Top with cabbage,
avocado slices and a scant tablespoon of sour cream sauce. Serve with lime
wedges, onions and tomatoes.
Makes 4 hearty tacos.
Per serving: 404 cal., 11 g total fat (2 g saturated), 26 mg chol., 546 mg
sodium, 48 g carbo., 4 g fiber, 18 pro.
1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 Tbsps. chopped cilantro
1 tsp. chili powder
Olive oil spray
1 Tbsp. lime juice
1 tsp. extra-virgin olive oil
1/2 lb. fish fillets (cod, mahi-mahi or halibut)
4 whole-wheat tortillas
1 cup shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 cup onion, thinly sliced
1/2 cup chopped tomato
Mix sour cream, mayonnaise, cilantro and 1/2 teaspoon chili powder in a
small bowl and refrigerate. Combine lime juice, oil and 1/2 teaspoon chili
powder in a medium bowl.
Preheat broiler and spray broiler pan with olive oil spray. Brush lime juice
and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches
from heat, for 5 minutes. Turn and broil 5 more minutes, until fish flakes
easily with fork. Meanwhile, heat tortillas one at a time in a large
nonstick skillet preheated over medium-high heat. Cook for about 30 seconds
on each side, or until hot and pliable. Keep warm.
Break fish into large flakes, and spoon into tortillas. Top with cabbage,
avocado slices and a scant tablespoon of sour cream sauce. Serve with lime
wedges, onions and tomatoes.
Makes 4 hearty tacos.
Per serving: 404 cal., 11 g total fat (2 g saturated), 26 mg chol., 546 mg
sodium, 48 g carbo., 4 g fiber, 18 pro.
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