Fish Taco

Serves 6

Nutritional Analysis Per Serving: 

Calories  240 Dietary Fiber  3g
Total Fat 10g Sugars  5g
Saturated Fat 5g Protein  19g
Cholesterol  25mg Vitamin A 25%
Total Carbohydrate 20g Vitamin C 20%
Sodium  460mg Calcium  25%
Iron 8%
 

Amount:

Ingredients:

6

 Corn tortillas (each tortilla weighs 1/2 oz.)
6  Tilapia fillets, thawed 3-5 oz. fillets
1/8 tsp. Pepper
1/8 tsp. Chili powder
1/8 tsp. Ground cumin
Dash Onion powder
1 1/2 cups  Black bean and corn salsa
1 1/2 cups  Shredded cabbage and carrot mix
1 1/2 cups Velveeta cheese
Black Bean and Corn Salsa:
3/4 cup cooked Black beans dry
2/3 cup Corn, frozen, thawed
1/2 Red tomato, fresh, diced
1/2 Green pepper, diced
2 tbsp. Fresh cilantro, diced

Recipe Directions:

  1. Spray muffin tins with Pam.  Fit corn tortilla inside muffin tin and bake in 350 degree oven for 8 minutes.

  2. Mix dry seasonings: pepper, chili powder, ground cumin and onion powder.  Sprinkle over fish.

  3. Place tilapia on baking sheet sprayed with Pam.  Bake in 350-degree oven (400 degree conventional oven) until internal temperature reaches 155 degrees.  Keep hot for service.

  4. Soak black beans overnight.  Rinse and cook.  Mix with corn, fresh diced tomatoes, green peppers, and cilantro.

  5. To serve, for each taco:
    1 corn tortilla basket
    1/4 cup cabbage and carrot slaw
    #16 scoop (1/4 cup) black bean and corn salsa
    1/2 baked tilapia filet
    #30 scoop (2 tbsp.) Velveeta cheese