California Fish Tacos

By Valarie

Ingredients

• 1 Tbsp unsweetened lime juice
• 2 tsp olive oil
• 3/4 tsp chili powder
• 3/4 tsp ground coriander
• 1/4 tsp table salt
• 3 fillet(s) uncooked snapper fillet(s), (1/4-pound each)
• 2 cup(s) (shredded) cooked green cabbage, thinly sliced
• 2 medium uncooked scallion(s), thinly sliced
• 1/2 cup(s) (sliced) uncooked red onion(s), finely chopped
• 1/3 cup(s) cilantro, coarsely chopped
• 8 item(s) corn tortilla(s), (6-inch each) warmed

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Stir together the lime juice, oil, chili powder, coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture. Cover with plastic wrap and vent one corner. Microwave on High until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.

Stir together all the remaining ingredients except the tortillas in a medium bowl.

Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half. Yields 2 tacos per serving.

6 points per serving

Adding the avocado will affect the

Yummy Yummy Yummy. Easy Easy Easy.

Flavor needs just a touch of help: I would make more of the sauce that you put on the fish and put it on top of the taco for more flavor. Avocado helped. Maybe even a little lime juice on the taco before you eat it!

Easy to make meal. Light but still filling. Made mine with mahi.