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Grilled Fish TacosGrilled Fish Tacos

Jami Nolen

June 20, 2010

 

Consider a meal for Father's Day that will improve his health and maybe his waistline! Fish tacos are easy to make and low in fat.

 

Yield

Makes 4 servings (serving size: 2 tacos)

 

Ingredients

  • Cooking spray
  • 3/4 pound mahi mahi
  • 2 teaspoons fajita seasoning
  • 2 cups presliced green cabbage (about 6 ounces)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • 8 (6-inch) corn tortillas
  • 2 1/2 tablespoons reduced-fat sour cream, divided (optional)
  • 1/2 avocado, pitted and diced
  • Bottled salsa
  • Lime wedges

 

Preparation

  1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.
  2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.
  3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.
  4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.
  5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

 

Nutrition Information

Calories: 235
Fat: 6g (sat 1 g, mono 3 g, poly 1 g)
Cholesterol: 62 mg
Protein: 20 g
Carbohydrate: 28 g
Fiber: 6 g
Iron: 2 mg
Sodium: 507 mg
Calcium: 75 mg

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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