Whole wheat tortillas, fish, beans and toppers, create a great way to get hooked on a nutritious meal.
Prep Time:
20 Min
Start to Finish:
35 Min
Makes:
4 servings
INGREDIENTS
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
2 tilapia or cod fillets (10 oz)
4 whole wheat tortillas (6 inch)
1 cup shredded lettuce
1/2 cup rinsed drained Progresso® black beans (from 15-oz can)
1/4 cup chopped seeded tomato
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, if desired
2 tablespoons chopped fresh cilantro
DIRECTIONS
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In pint-size heavy-duty resealable food-storage plastic bag, mix lime juice, chili powder and cumin. Add fish; seal bag. Turn bag several times to coat fish with marinade. Refrigerate 15 to 30 minutes.
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Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning after 2 minutes, until fish flakes easily with fork.
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Cut fish into bite-size pieces. Divide fish between tortillas; fill with remaining ingredients.
Recipe Provides: Grains 1oz-equivalents, Meat & Beans 2oz-equivalents, Vegetables 1/4c
| NUTRITION INFORMATION PER SERVING |
|---|
| Serving Size: | 1 Serving |
|---|
| Calories | 170 | Calories from Fat | 25 |
|
| | | % Daily Value | |
|---|
| Total Fat | 2 1/2g | 4% |
| Saturated Fat | 1/2g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 250mg | 10% |
| Total Carbohydrate | 18g | 6% |
| Dietary Fiber | 4g | 19% |
| Sugars | 1g | 0% |
| Protein | 19g | 0% |
|
| % Daily Value |
|---|
| Vitamin A | 10% | Vitamin C | 4% | | Calcium | 10% | Iron | 10% |
| | Exchanges: | 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; |
|---|
| | Carbohydrate Choices: | 1 |
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| *Percent Daily Values are based on a 2,000 calorie diet. |