Microwave: Mexican Fish Tacos
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
|
|
| 1 | tablespoon |
lime juice
or lemon |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
hot salsa
or taco sauce |
* |
| 2 | tablespoons |
mayonnaise, light
|
|
| 8 | each |
taco shells
|
*
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | each |
tomatoes
chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
| ⅓ | cup |
yogurt, low-fat
plain |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
|
|
| 15 | ml |
lime juice
or lemon |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
hot salsa
or taco sauce |
* |
| 3E+1 | ml |
mayonnaise, light
|
|
| 8 | each |
taco shells
|
*
|
| 1 | x |
lettuce
shredded |
*
|
| 1 | each |
tomatoes
chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 79 | ml |
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 to 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 ⅓ cup down centre of each taco shell.
Divide lettuce, tomato and cheese among tacos.
Dollop with yogurt.
