Ingredients
- 1+1/2 pounds of Mild White Fish (haddock, cod, etc)
- 8 Whole Wheat Soft Tortillas
For the Marinade:
- 1 Lime
- 1/4 tsp. ground cumin
- 1/4 tsp chili powder
- 2 T. Olive Oil
- Salt and Pepper
For the Coleslaw:
- 1 Bag Shredded Cabbage (approximately 4 cups)
- ½ C Chopped Green Onion
- 1-2 T. finely Chopped Jalapeno
- 1 T. Chopped Fresh Cilantro
- 3 T. White Wine Vinegar
- 2 T. Fresh Lime Juice
- 1 tsp Celery Salt
- 2 T. Olive Oil
- 3 T. Fat Free Greek Yogurt
- ½ tsp Garlic Powder
- 6 Packets no Calorie Sweetener
For the Cucumber And Corn Salsa:
- 2 C Small Diced Cucumbers
- 2 Finely Diced Roma Tomatoes
- 1 C Corn
- 1 T. Chopped Fresh Cilantro
- ¼ C Diced Green Onion
- 1 Packet no Calorie Sweetener
- 1 T. Finely Diced Jalapeno
- 2 T. Fresh Lime Juice
- ½ tsp Ground Cumin
- ½ tsp Garlic Powder
- 2 tsp Olive Oil
- Salt and Pepper to Taste
Instructions
- To Marinade fish, mix all ingredients from Marinade list.
- Pour marinade over and coat the fish well, set aside.
- Preheat oven to 375 degrees.
- In large bowl beat together white wine vinegar, lime juice, celery salt, olive oil, yogurt, garlic powder and sweetener from coleslaw recipe.
- Add cabbage, green onion, jalapeno, and cilantro and mix well.
- Set aside.
- Place fish in oven and cook at 375 degrees for 10-12 minutes or until done.
- While fish is baking, stir together all salsa ingredients.
- When fish is done, pull fish apart with forks to roughly shred.
- To prepare tacos, put coleslaw in wrap, followed by some fish and top with the salsa.