Summer Garden Fish Tacos - 26g Carbs, 5g Fiber
From: www.tasteofhome.com - Taste of Home June/July 2014
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you've got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Prep: 20 min
Grill: 20 min
1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 oz each)
1/8 tsp salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 Tbsp coarsely chopped fresh cilantro
1 tsp grated lime peel
3 Tbsp lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.
Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.
Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Serving Size: 2 tacos
Nutrition per Serving: 278 Calories, 10g Fat, 2g Saturated Fat, 55mg Cholesterol, 214mg Sodium, 26g Carbs, 5g Fiber, 25g Protein
Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat
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