FISH TACOS (my own original recipe)
Ingredients:
3 tilapia fillets
2 tsp olive oil
2 Tbsp corn meal
salt & pepper to taste
6 mini flour tortillas (6" size)
1 generous cup of shredded cabbage
1 lime (don' substitute with bottled lime juice, it just doesn't work for this recipe!!)
Directions:
1. Spray non-stick pan with olive oil mist and heat to medium-high heat. Rubbed tilapia with olive oil. Mix corn meal with salt (I use kosher salt) and pepper (add some red or white pepper, too, if you like spicy!). Sprinkle evenly over the tilapia.
2. Cook fish in pan, gently breaking it apart into flakes as it cooks.
3. Heat up the tortillas (I do mine directly on the rack of a 350 degree oven for a minute, but you can drop them in a hot dry skillet, or microwave with wet paper towels, however you like.)
4. Divide the shredded cabbage among the 6 tortillas. (I buy the bag of "coleslaw mix" which has carrots, too. To be clear, just the veggies, not actual coleslaw with dressing!)
5. Divide the cooked, shredded fish over the cabbage. Squeeze generously with wedges of fresh lime. Serve immediately.
With my ingredients and measurements, it came out to about 11 points for three tacos (half the batch) which was a HUGE serving. I think I could divide this into 2 taco servings (for about 8 or 9 points) and be just as happy and full at the end of the meal.
