PHOTO: ADAM AL­BRIGHT; STYLING: JEN­NIFER PETER­SON; PROPS: TARI COLBY (FISH TACOS) RECIPE:

Diabetic Living (USA) - - Contents -

34g

CARB SERVES: 4 TO­TAL: 45 min.

3 limes

2 Tbsp. canola oil, di­vided

2 tsp. chili pow­der

1/2 tsp. salt, di­vided

1/4 tsp. ground pep­per, di­vided

1 lb. tilapia, floun­der, or cod fil­lets,

thawed if frozen

1 cup fresh rasp­ber­ries

1 cup cubed fresh pineap­ple

(1/2-inch)

2 Tbsp. thinly sliced green onion 1/2-1 jalapeño pep­per, halved, seeded

(if de­sired), and finely chopped 1/2 cup non­fat plain Greek yo­gurt 8 6-inch corn tor­tillas, warmed 1 cup finely shred­ded green

cab­bage

1/4 cup fresh cilantro leaves

Lime wedges (op­tional)

1. Grate 1 tsp. zest and squeeze 5 Tbsp. juice from limes. Com­bine 2 Tbsp. of the juice, 1 Tbsp. oil, chili pow­der, 1/4 tsp. salt, and 1/8 tsp. pep­per in a small bowl.

2. Place fish in a seal­able plas­tic bag set in a shal­low dish. Pour in the lime mix­ture, seal, and turn to coat. Mar­i­nate in the re­frig­er­a­tor for 15 to 30 min­utes.

3. Mean­while, com­bine rasp­ber­ries, pineap­ple, green onion, jalapeño, the lime zest, 1 Tbsp. lime juice, and the re­main­ing 1

Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pep­per in a medium bowl. Com­bine yo­gurt and the re­main­ing 2 Tbsp. lime juice in a small bowl. 4. Coat a 12-inch non­stick skil­let with cook­ing spray and heat over medium-high heat. Add the fish (dis­card mari­nade) and cook, turn­ing once, un­til it flakes eas­ily, 4 to 6 min­utes. 5. Break the fish into bite-size pieces with a fork. Serve in tor­tillas topped with cab­bage, the salsa, the yo­gurt mix­ture, and cilantro, with lime wedges on the side, If de­sired.

PER SERV­ING (2 tacos each): CAL 337, CARB 34 g (7 g fiber, 9 g sug­ars), FAT 11 g (1 g sat. fat), PRO­TEIN 29 g, CHOL 57 mg, SODIUM 413 mg.

p. 64

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