Recipe: Fish Tacos
Spice Mix (1-1/2 condiments): 1/2 tsp each chili powder, cumin, and mexican oregano leaves crushed (regular oregano is fine)
4-5 tilapia fillets, thawed (about 4 lean — weigh after cooking)
12 lettuce leaf cups (2 green — 3 leaves per serving)
2 cups shredded cabbage (4 green — 1/2 cup per serving)
1 cup chopped fresh cilantro (1 condiment — 1/4 cup per serving)
8 lime wedges (1 condiment — 2 per serving)
Tartar Sauce: 1/2 cup light mayo (8 healthy fat), 1 tsp lemon juice (1
condiment), 1 Tbsp diced dill pickle (part of a snack) — 2 T per
Sprinkle spice mix over the tilapia and bake for 25
minutes at 400 degrees. While it is cooking, mix up tartar sauce. When
the fish is cooked, shred the meat with a fork and weigh out your
portion (7 oz for a full meal or 3.5 oz for a half). Assemble the tacos
by putting 3 lettuce leaves on a plate for each serving and dividing
ingredients between the 3 tacos. Put a scant tablespoon of tartar sauce
(2 T for all three tacos in a serving) down the center, top with 1/3 of
the fish, 1/3 of the cilantro, squeeze of lime (1/2 wedge about for
each taco, and top with 1/2 C of cabbage divided between your 3 tacos.
Wrap them up and enjoy.
Again, this is 4 servings If you have this as a full meal, you need to use 7 oz of
fish, and add 1 1/2 green serving.