Chipotle Fish Tacos
- Makes: 4 servings
- Serving Size: 2 tacos
- Carb Grams Per Serving: 31
fresh or frozen tilapia fillets
extra-virgin olive oil
salt-free chipotle seasoning blend, such as Mrs Dash Southwest Chipotle Seasoning Blend
packaged coleslaw mix, such as Dole brand
bottled light spicy ranch salad dressing, such as Hidden Valley Light Fiesta Salsa Dressing
high-fiber whole wheat tortillas, such as Mission Carb-Balance Whole Wheat Tortillas (fajita size)
avocado, thinly sliced
- Thaw fish, if frozen. Preheat oven to 450 degrees F. Place the fillets in a 3-quart baking dish and brush both sides of the fish with the oil. Season fish with the chipotle seasoning blend. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork.
- Meanwhile, in a small bowl combine the coleslaw mix and dressing; set aside.
- Flake the fish into large chunks and divide between the tortillas. Top each with 1/4 cup of the coleslaw mixture, avocado, cilantro, and a squeeze of fresh lime.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 340 cal., 12 g total fat (4 g sat. fat), 57 mg chol., 526 mg sodium, 31 g carb. (21 g fiber), 29 g pro.