PACO'S FISH TACOS
(Number of Powerfoods: 5)
2 CUPS RED CABBAGE, THINLY SLICED
4 SCALLIONS, THINLY SLICED
½ CUP REDUCED-FAT SOUR CREAM
2 TABLESPOONS FRESH LIME JUICE
½ JALAPENOCHILE PEPPER, MINCED
1 TABLESPOON TACO SEASONING
1 TABLESPOON OLIVE OIL
1 POUND TILAPIA FILLETS (OR OTHER WHITE FISH), CUT INTO 16 STRIPS
SALT AND PEPPER TO TASTE
8 WHOLE WHEAT TORTILLAS (8-INCH DIAMETER)
½ CUPFRESH CILANTRO LEAVES
8 LIME WEDGES1. In a large bowl, combine cabbage, scallions, taco seasoning, sour cream, lime juice, and minced
jalapeño.
2. Pour the olive oil in a large nonstick skillet and swirl to coat the bottom of the pan. Warm the oil
over medium-high heat, then add the fish, seasoned on both sides with salt and pepper. Cook the fish
for about 6 minutes on all sides until golden brown. (If there's too much fish for one skillet, cook two
batches.)
3. Warm the tortillas. Fill each tortilla with the slaw mixture, then add the fish and cilantro leaves.
Fold in half. Serve with lime wedges.
Makes 4 serving.
Per serving: 490 calories, 31 g protein, 54 g carbohydrates, 5 g fat (2 g saturated), 750 mg sodium, 5
g fiber
ABS DIET POWER TIP
When there's no time to brown-bag your workday lunch and fast food is your only option, build
your own healthier “sandwich” at the drive-through. Order a plain grilled chicken sandwich
and a baked potato with sour cream. Eat the potato flesh and leave the skin. Toss the white-
bread buns (to save calories) and tuck the chicken breast inside the potato skin. (That's where
all the nutrients and fiber are found.) Top with salsa and eat like a sandwich.