Whole wheat tortillas, fish, beans and toppers, create a great way to get hooked on a nutritious meal.
Start to Finish:
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
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.
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.
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%|
| Dietary Fiber||4g||19%|
|% Daily Value|
|Vitamin A||10%||Vitamin C||4%|
|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; |
|*Percent Daily Values are based on a 2,000 calorie diet.|