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Fish Tacos with Cabbage Slaw ***
Servings: 2
2 cups very thinly presliced green cabbage
1/2 cup chopped plum tomatoes
2.5 tbsp thinly sliced green onions
1/8 cup chopped fresh cilantro
1 tbsp fresh lime juice
2.5 tsp extra-virgin olive oil
1/4 teaspoon salt
1/2 lb tilapia fillets
1/2 tsp chili powder
4 (6-inch) corn tortillas
+ Combine cabbage, tomatoes, onions and cilantro in a large bowl.
+ Add juice, 1/4 of olive oil and pinch of teaspoon salt; toss well to combine
+ Heat remaining oil in a large nonstick skillet over medium-high heat.
+ Sprinkle fish evenly with chili powder and remaining salt.
+ Add fish to pan ; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
+ Remove from heat, and cut fish into bite-sized pieces.
+ Warm tortillas according to package directions.
+ Spoon about cabbage mixture evenly down the center of each tortilla; fold in half.
+ Serve tacos with remaining cabbage mixture.
Nutrients:
per serving of 2 tacos and about 1 cup cabbage mixture:
305 calories, 26.5 grams protein, 30 grams carbohydrates, 9.8 grams fat,
75 milligrams cholesterol, 445 milligrams sodium, 4.4 grams dietary
fiber, 2 grams saturated fat.
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