
Chickpea cookie dough chocolate truffles (recipe)
A decadent dessert with healthier ingredients — what can be sweeter?
San Diegans take their fish tacos pretty seriously. Not only are they tasty, but white fish tacos are packed with lean protein and vitamins, including vitamin B-12.
There’s no need to wait for Taco Tuesday to enjoy this simple and healthful recipe. Add a small salad or a side of black beans for an easy, any-day meal, and serve with your favorite taco sauce to adjust the heat to your liking.
1 pound cod or white fish fillets, cut into 1-inch pieces
1 tablespoon olive oil (or cooking oil of choice)
2 tablespoons lemon juice
1/2 packet taco seasoning, divided
2 cups red and green cabbage, shredded
2 cups tomato, diced
1/2 cup fresh cilantro, chopped
1/2 cup fat-free sour cream
1/4 cup fat-free mayonnaise
12 corn tortillas, 6-inch, warmed
Lime wedges (for serving, optional)
Taco sauce (for serving, optional)
1
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix.
2
In a medium bowl, combine cod, oil, lemon juice and remaining seasoning mix and add to a large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
3
Fill warm tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture. If desired, squeeze lime wedges and add taco sauce for some heat.
Nutrition facts per serving: Calories = 220; Fat = 4 grams; Protein = 15 grams
Recipe courtesy of MyPlate from USDA.
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