baja_fish_tacos

Baja Fish Tacos

Ingredients
2 tablespoons taco seasoning 
1 tablespoon fresh lime juice 
1 tablespoon fresh orange juice 
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces 
1 tablespoon vegetable oil 
1/2 cup chopped green onions 
1/2 cup reduced-fat sour cream 
8 (6-inch) corn tortillas 
8 lime wedges 

Preparation
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; saute
5 minutes or until fish is done.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage
mixture down center of each tortilla. Divide fish evenly among tortillas;
fold in half. Serve with lime wedges.

Yield
4 servings (serving size: 2 fish tacos and 2 lime wedges)

Nutritional Information
CALORIES 327(26% from fat); FAT 9.4g (sat 3.3g,mono 1.3g,poly 2.8g);
PROTEIN 26g; CHOLESTEROL 98mg; CALCIUM 182mg; SODIUM 624mg; FIBER 4.6g;
IRON 2.4mg; CARBOHYDRATE 35.8g

Cooking Light, DECEMBER 2002

Spicy Cabbage Slaw
http://www.seriouseats.com/recipes/2013/02/spicy-cabbage-slaw-recipe.html

1 pint finely shredded white or savoy cabbage (about 1/4th small head)
1/4 cup finely grated carrot (about 1/4 medium)
1/4 cup thinly sliced red onion (about 1/4 small)
Kosher salt
3 Tbsp white vinegar
1 Tbsp sugar
1 allspice berries
1/2 jalapeno pepper

Combine cabbage, carrot, red onion, and 2 tablespoons kosher salt in a large
bowl. Massage salt into vegetables. Set aside. Combine vinegar, sugar,
allspice, pepper, and 1 cup water in a saucepan and bring to a boil over
medium-high heat. Pour boiling liquid over cabbage mixture, then place a paper
towel directly on top of surface, pressing down until it is saturated to keep
the cabbage submerged. Let rest at room temperature until cool. Transfer to a
sealed container and refrigerate until ready to use. Slaw will keep for about
2 weeks.