This fresh and savory fish taco is swimming in flavor. The cabbage shreds provide a necessary crunch while our chewy Reduced Fat Mexican Shredded Cheese mingles well with the Southwest seasoning and the salsa to deliver a delicious kick.
Ingredients
16 oz uncooked tilapia fillet(s), (Four 4 oz. fillets)
1 spray(s) cooking spray
1/4 tsp table salt
1 tsp spiced seasoning mix, (Southwest seasoning)
4 item(s) corn tortilla(s), (6 inch, whole wheat)
2 cup(s) shredded red cabbage
4 oz Weight Watchers reduced fat Mexican style blend shredded cheese, (half package)
4 Tbsp fat-free plain Greek yogurt
1/2 cup(s) fat free salsa
Instructions
Preheat oven broiler. Coat tilapia fillets with cooking spray. Season with salt and Southwest seasoning. Broil for 3 to 4 minutes, or until fish easily flakes.
Lay tortillas out on your work surface. Place 1 fillet, ½ cup cabbage and 1 oz. Reduced Fat Mexican Blend Shreds in each tortilla. Fold up and serve each with 1 Tbsp. yogurt and 2 Tbsp. salsa on the side.
Ingredients
16 oz uncooked tilapia fillet(s), (Four 4 oz. fillets)
1 spray(s) cooking spray
1/4 tsp table salt
1 tsp spiced seasoning mix, (Southwest seasoning)
4 item(s) corn tortilla(s), (6 inch, whole wheat)
2 cup(s) shredded red cabbage
4 oz Weight Watchers reduced fat Mexican style blend shredded cheese, (half package)
4 Tbsp fat-free plain Greek yogurt
1/2 cup(s) fat free salsa
Instructions
Preheat oven broiler. Coat tilapia fillets with cooking spray. Season with salt and Southwest seasoning. Broil for 3 to 4 minutes, or until fish easily flakes.
Lay tortillas out on your work surface. Place 1 fillet, ½ cup cabbage and 1 oz. Reduced Fat Mexican Blend Shreds in each tortilla. Fold up and serve each with 1 Tbsp. yogurt and 2 Tbsp. salsa on the side.
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