Fish tacos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Nonfat Milk |
| ¾ | cup | Seasoned Bread Crumbs |
| 8 | ounces | Firm Fish Fillets (red snapper, sea bass, etc.) |
| Nonstick Vegetable Spray | ||
| 8 | Corn Tortillas | |
| 1 | cup | Cabbage, shredded |
| 1 | Tomato, sliced | |
Directions
A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety.
Tartar Sauce, or Salsa and Fresh Cilantro (optional) Pour milk into one shallow pan and bread crumbs into another.
Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos
One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
Exchange: 1 Starch/Bread 1 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown