Microwave: Mexican Fish Tacos

30 minutes Prep: 20 minutes Cook: 10 minutes

181 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	fish fillets
1	tablespoon	lime juice	or lemon
1	pinch	salt
1	pinch	black pepper
1/2	cup	green bell pepper	chopped
1/4	cup	scallions, spring or green onions	chopped
1/4	cup	hot salsa	or taco sauce
2	tablespoons	mayonnaise, light
8	each	taco shells
1	x	lettuce	shredded
1	each	tomato	chopped
1/2	cup	cheddar cheese	shredded
1/3	cup	yogurt, low-fat	plain

Directions

In pie plate, arrange fillets in single layer with thicker portions at edge.

Brush with lime juice; sprinkle with pinch each of salt and pepper.

Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through.

Let stand, covered, for 3 minutes.

Using slotted spoon, transfer to bowl and coarsely flake fish.

Stir in green pepper, onion, salsa and mayonnaise.

Taste and adjust seasoning with more salt and pepper.

Spoon 1/3 cup down centre of each taco shell.

Divide lettuce, tomato and cheese among tacos.

Dollop with yogurt.

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Nutrition Facts

Serving Size 201g

Amount per Serving

Calories 181 23% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 81mg	27%
Sodium 187mg	8%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	3%
Sugars 3.0g
Protein 29.0g	58%

Vitamin A	9%		Vitamin C	36%
Calcium	7%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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If you want a persimmon muffin that doesn't taste like persimmon, this recipe is for you. The taste is very good, but more like an apple muffin. I was disappointed that the muffins were flat on top instead of puffed, but I suspect that the lack of baking powder in addition to the baking soda is to blame. Adding the baking soda directly to the persimmon puree caused the mixture to set up like jelly.

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