Thursday, May 27, 2010

Fish Tacos to Kick Off the Heat Season

Summertime to me, equates to barbecuing and pool parties. I know what you're thinking - "Emma, it's only Memorial Day. We still have almost a month until summer starts." I know, I know, but who really pays attention that rule?

For most people Memorial Day weekend kicks off three months of heat, itty bitty bathing suits (women only, I hope!) and some fine grillin' outdoors.

The boy and I will be testing out these fish tacos from Hungry Girl this weekend. Don't they look delectable and light? I'll let you know how they taste! What's your fave grilling recipe?


Grilled Go Fish! Soft Tacos

PER SERVING (2 tacos, 1/2 of recipe): 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugars, 27g protein -- POINTS® value 5*

We LOVE these things and DEFINITELY recommend going for the optional fruit salsa topping. Mmmmm!



Ingredients:

For Tacos
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato

For Avocado Cream
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste

Optional topping: fruity salsa

Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!

MAKES 2 SERVINGS

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