Salsa
1 mango
2 plum tomatoes
1/4 cup chopped cilantro
1 lime
1 onion
Filling
1 lb halibut (or other flaky whitefish)
2 tbsp canola oil
1 tbsp lime juice
1/2 tsp chili powder
1 cup shredded green cabbage
4 whole-wheat tortillas (6 inches each)
4 oz nonfat sour cream
1 can (16 oz) lowfat refried beans
For the salsa:
Dice mango, tomatoes, and onion; mix with cilantro and juice from the lime.
For the tacos:
Preheat grill. Cut fish into 4 pieces. Whisk together oil, lime juice, chili powder.
Brush mixture onto both sides of each fillet; season with salt and pepper.
Grill 3 to 4 minutes on each side until cooked through.
Fill each tortilla with 1 fillet, flaked into pieces,
and 1/4 cup each cabbage and salsa; top with 2 tbsp sour cream.
Serve with 1/2 cup beans.
Makes 4 servings.