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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is out of the Biggest Loser Cookbook 140 calories, 18 g protein, 13 g carbohydrates, 5 g fat, 30 mg cholesterol, 8 g fiber, 480 mg sodium. Please take the advice from SJMittens and increase the spices, especially if you enjoy spicy food. Ingredients:
1 lb skinless fish fillets, orange roughy or 1 lb red snapper |
3 tablespoons lime juice |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon chili powder (optional) |
8 tortillas, whole grain high fiber or 8 stoneground corn tortillas |
1/2 avocado, diced and lightly mashed |
1/3 cup shredded cheese, low fat mexican or 1/3 cup monterey jack pepper cheese |
1/2 cup salsa |
4 tablespoons chopped fresh cilantro |
1 1/2 cups finely shredded cabbage |
hot sauce (optional) |
Directions:
1. To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chill powder (if desired).
2. Cover, refrigerate, and marinate for about 30 minutes.
3. Preheat the grill to medium-high heat (or preheat the oven to 375 degrees).
4. Lightly coat a 24' X 12 piece of foil with olive oil cooking spray.
5. Place the fish in a single layer in the center of the foil.
6. Fold the foil over the and fold the ends upward to seal in the fish.
7. Place the foil packet on the preheated grill.
8. Cook for 7 to 10 minutes, or until the fish is opaque.
9. Remove from the grill.
10. To assemble the tacos: Warp the tortillas in foil and place them on the grill to warm for 2 minutes.
11. Spread about one-eighth of the mashed avocado on each tortilla and top with one-eight of the the fish.
12. Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired.
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