Fish Tacos

Easy, healthy, and light… the perfect summer food.  Get ‘em before Fall gets here!

Ingredients: 

• (4) cups shredded cabbage
• (1) carrot, peeled and grated
• ½ cup finely chopped red onion
• ½ cup finely chopped cilantro
• (1) cup sour cream
• (2) tbsp. fresh lime juice
• Salt and pepper
• (8) 6-8” flour tortillas
• 1½ pounds cod fillets
• ¼ cup flour
• 1 tbsp olive oil

Preparation:

• Mix cabbage, carrots, red onion, cilantro, sour cream, lime juice, and salt and pepper to taste. Set aside.
• Cut cod fillets in portions about 2 inches wide. Place flour on a plate.  Dredge fish pieces in flour to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Cook fish in oil until fish flakes easily with a fork.  Remove from skillet.
• Wipe out skillet with paper towels and return to medium heat. Working with 1 tortilla at a time, add tortillas to skillet to heat both sides.  Fill each tortilla evenly with fish and cabbage mixture, and serve.

Makes 8 tacos

Nutritional information-  250 calories, 10g fat, 5g saturated fat, 55 mg cholesterol, 550mg sodium, 22g carbohydrate, 2g fiber, 17g protein.