Fish Tacos with Strawberry Salsa - 25g Carbs, 4g Fiber
From: www.self.com
Strawberries are a gem at the gym. Their vitamin C helps you melt up
to 30 percent more fat during exercise.
Serves: 4
Olive oil cooking spray
1 lb halibut fillets or steaks (or other firm white fish such as cod or
catfish)
1/2 tsp ground cumin
1/2 tsp salt (preferably kosher), divided
1/4 tsp freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeno chile, seeded and chopped
3 Tbsp chopped fresh chives
1 Tbsp fresh lemon juice
2 cups chopped Napa cabbage
Heat the oven to 450 degrees F.
Coat a rimmed baking sheet with cooking spray. Place fish on baking
sheet, smooth side down (if fillets); coat with cooking spray; season
with cumin, 1/4 tsp salt and 1/8 tsp pepper.
Stack tortillas, sprinkle with a few drops of water, and wrap tightly
in foil.
Cook fish and tortillas until fish is opaque and flakes easily with a
fork but is still moist, and tortillas are hot, 10 to 15 minutes.
In a bowl, combine strawberries, jalapeno, chives, lemon juice, and
remaining 1/4 tsp salt and remaining 1/8 tsp pepper; stir. Flake fish
into big pieces; unwrap tortillas. Divide fish, strawberry salsa and
cabbage evenly among tortillas. Fold and serve.
Serves: 4
Serving Size: 2 tacos
Nutrition per Serving:
219 Calories, 3g Fat, 0g Saturated, 25g Carbs, 4g Fiber, 24g Protein
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