Photo by Chelsea Kyle
Recipe information
Yield
Makes 4 servings
Ingredients
Salsa
2
plum tomatoes, diced
1
mango, peeled and diced
1
onion, chopped
Juice of 1 lime
1
/4 cup chopped fresh cilantro
Filling
1
lb halibut (or other flaky whitefish)
2
tbsp canola oil
1
tbsp fresh lime juice
1
/2 tsp chili powder
4
whole-wheat tortillas (6 inches each)
1
cup shredded green cabbage
4
oz nonfat sour cream
1
can (16 oz) lowfat refried beans
Need to make a substitution?
Preparation
Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans.
Nutrition Per Serving
The dish: 441 calories per serving
11 g fat (2 g saturated)
11 g fiber
58 g carbs
34 g protein
#### Nutritional analysis provided by SELF Dishes