PHOTO: ADAM ALBRIGHT; STYLING: JENNIFER PETERSON; PROPS: TARI COLBY (FISH TACOS) RECIPE:
CARB SERVES: 4 TOTAL: 45 min.
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
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
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.