Good Bites
Enjoy a healthy diet that will help you manage your weight.
Fish Tacos
Loser's Fish Tacos
8 taco-sized (51/2") corn tortillas
1 pound Alaskan pollack (mahimahi or monkfish are great too), cut into 1" pieces
2 tablespoons salt-free Mexican seasoning (I used Mrs. Dash Southwest Chipotle)
Salt, to taste
Olive oil spray
2 cups slightly drained Coleslaw with Orange-Cilantro Vinaigrette
1/2 cup fresh pico de gallo or fresh salsa (refrigerated, not jarred), drained if watery
2 tablespoons chopped fresh cilantro, or more to taste
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried marjoram
2 cups fat-free, low-sodium chicken broth
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper
2 large eggs, lightly beaten
Stack the tortillas and wrap in a clean, damp, lint-free dish towel (or damp paper towels).
Season the fish evenly with the seasoning and salt.
Place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is lightly browned.
Meanwhile, microwave the stack of tortillas on low until warmed, 15 to 30 seconds.
Transfer 2 tortillas to each of 4 dinner plates, placing the tortillas side by side on each plate. Divide the fish evenly among the tortillas, placing it in a strip down the center. Top with the coleslaw, then the salsa. Sprinkle with the cilantro, fold the tortillas to form tacos, and serve.
Per serving: 281 calories, 27 g protein, 34 g carbohydrates, 5 g fat (less than 1 g saturated), 82 mg cholesterol, 6 g fiber, 216 mg sodium
Season the fish evenly with the seasoning and salt.
Place a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is lightly browned.
Meanwhile, microwave the stack of tortillas on low until warmed, 15 to 30 seconds.
Transfer 2 tortillas to each of 4 dinner plates, placing the tortillas side by side on each plate. Divide the fish evenly among the tortillas, placing it in a strip down the center. Top with the coleslaw, then the salsa. Sprinkle with the cilantro, fold the tortillas to form tacos, and serve.
Per serving: 281 calories, 27 g protein, 34 g carbohydrates, 5 g fat (less than 1 g saturated), 82 mg cholesterol, 6 g fiber, 216 mg sodium
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