Southwestern Fish Tacos

Southwestern Fish Tacos
Serve with your choice of toppings

Servings: 4

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• 5 tilapia fillets or other white fish
• 2 teaspoons olive oil
• 1 1/2 tablespoons lime juice
• 1 tablespoon cumin
• 2 tablespoons southwest seasoning (we used McCormicks)
• Kosher salt
• 8 corn tortillas (small size)
• Cooking spray

Toppings:low fat sour cream, avocado, chopped green onion, pico de gallo, lime wedges

Season fish with lime juice, salt, cumin and southwest seasoning.

In a nonstick pan, heat over medium high heat the oil and then add the tilapia. Cook for 8 minutes* (4 minutes each side) or until fish flakes

Clean pan and spray with cooking spray. Add tortillas, cooking and heating both sides. Place in towel to keep warm until all are warmed.

Fill tortilla with a portion of fish and then top with desired toppings.

Per Serving (2 tacos - does not include optional toppings): 151 Calories; 4g Fat (24.9% calories from fat); 1g Saturated Fat; 4g Protein; 27g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 122mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

* COOK'S NOTE: Cooking time will depend on the thickness of the fish fillets.