| Fish Tacos |
| Ingredients: 1 jalapeno pepper, chopped finely 1/2 cup plain, fat-free yogurt 1/2 cup low-fat mayonnaise 1 teaspoon capers 1/2 teaspoon crushed oregano 1/2 teaspoon ground cumin 1 1/2 teaspoon fresh dill, divided (or 3/4 teaspoon dried) 1/2 teaspoon ground cayenne chile, divided fresh lime juice as needed ground white pepper to taste 1 pound cod (or other mild white fish) 8 6" flour tortillas lettuce, chopped tomatoes, chopped Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is achieved. Finely dice the jalapeno pepper and capers and add to the yogurt/mayo mix. Blend in the spices, 1/4 teaspoon cayenne, 3/4 teaspoon fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct. Place in the refrigerator until ready to use. Spray a broiler pan with cooking spray. Sprinkle fish with remaining cayenne and dill, place on the pan and broil a couple inches from the heat for 4 minutes on one side, turn and broil one more minute or until fish flakes easily. Place the fish on a tortilla, drizzle with yogurt/mayo mixture and top with lettuce and tomatoes. Serving: 2 tortillas, fish, yogurt/mayo mixture, lettuce and tomato |
| You can reduce the amount of points by reducing the amount of the sauce that you drizzle over the fish or by using fat-free or corn tortillas. A little of the sauce goes a long way! |
| 4 servings, 9 points per serving |
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