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30 minutes
Prep: 20 minutes
Cook: 10 minutes
181 calories per serving view nutrition facts
4 servings
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| 1 | pound | fish fillets | |
| 1 | tablespoon | lime juice | or lemon |
| 1 | pinch | salt | |
| 1 | pinch | black pepper | |
| 1/2 | cup | green bell pepper | chopped |
| 1/4 | cup | scallions, spring or green onions | chopped |
| 1/4 | cup | hot salsa | or taco sauce |
| 2 | tablespoons | mayonnaise, light | |
| 8 | each | taco shells | |
| 1 | x | lettuce | shredded |
| 1 | each | tomato | chopped |
| 1/2 | cup | cheddar cheese | shredded |
| 1/3 | cup | yogurt, low-fat | plain |
In pie plate, arrange fillets in single layer with thicker portions at edge.
Brush with lime juice; sprinkle with pinch each of salt and pepper.
Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through.
Let stand, covered, for 3 minutes.
Using slotted spoon, transfer to bowl and coarsely flake fish.
Stir in green pepper, onion, salsa and mayonnaise.
Taste and adjust seasoning with more salt and pepper.
Spoon 1/3 cup down centre of each taco shell.
Divide lettuce, tomato and cheese among tacos.
Dollop with yogurt.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 187mg | 8% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 9% | Vitamin C | 36% | |
| Calcium | 7% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook
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