INGREDIENTS:
Salsa:
1 mango
2 plum tomatoes
1/4 cup chopped cilantro
1 lime
1 purple onion
Filling:
1 pound halibut (or other flaky whitefish)
2 tablespoons canola oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 cup shredded green cabbage
4 whole-wheat tortillas (6 inches each)
4 oz nonfat sour cream (I use low-fat)
1 can (16 oz) black beans
PREPARATION:
Combine salsa ingredients. Heat grill. (I bake our fish instead) Cut fish into 4 pieces. Whisk together oil, lime juice, chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 to 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans (I put the beans inside the tortilla with everything else).
Salsa:
1 mango
2 plum tomatoes
1/4 cup chopped cilantro
1 lime
1 purple onion
Filling:
1 pound halibut (or other flaky whitefish)
2 tablespoons canola oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 cup shredded green cabbage
4 whole-wheat tortillas (6 inches each)
4 oz nonfat sour cream (I use low-fat)
1 can (16 oz) black beans
PREPARATION:
Combine salsa ingredients. Heat grill. (I bake our fish instead) Cut fish into 4 pieces. Whisk together oil, lime juice, chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 to 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans (I put the beans inside the tortilla with everything else).
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