Messy, but tasty: fish tacos
These tasty Mexican "sandwiches" are gluten-free. They are messy to eat, but they are so delicious that it's well worth the effort. They can be made, start to finish, in less than 30 minutes. To save even more time, you can buy the packaged prewashed and shredded cabbage or coleslaw mix in the produce section of your supermarket. If you have any leftover fish or sauce, they are a wonderful addition to cold salads.
1/3 cup low-fat mayonnaise
3/4 cup fresh tomato salsa
8 ounces fresh fish fillets, cooked
6 corn tortillas, warmed
1/2 small green cabbage, shredded (1 1/2 cups), divided use
1/3 cup finely chopped fresh cilantro, divided use
3 limes, quartered, divided use
Combine the mayonnaise and salsa in a bowl and mix well.
Cut each fish fillet in half lengthwise and place in the center of a warm tortilla. Top the fish with 1/4 cup of cabbage and a sprinkle of cilantro. Spoon 3 tablespoons of the mayonnaise-salsa mixture over the top. Fold each taco in half, and serve with 2 lime quarters to squeeze on it.
Makes 6 servings.
Each taco contains about: 150 calories; 7 g fat; 21 mg cholesterol; 15 g carbohydrates; 169 mg sodium; 9 g protein; 2 g fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.
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