Serves 4 (1 taco per serving)

Ingredients

Marinade

• 2 tbsp lime juice
• 1 tbsp canola oil
• ½ jalapeno pepper, sliced
• ¼ cup cilantro, finely chopped
• 1 clove garlic, minced
• ½ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp ground pepper

Fish

• ½ lb. firm-fleshed white fish fillets, such as cod or sole, cut into thin strips
• 1 tsp canola oil
• 4 whole wheat tortilla shells (6 inch)
• Cilantro sprigs, for garnish
• Lime wedges, for garnish

Preparation

1. To make the marinade, combine lime juice, 1 tbsp canola oil, jalapeno, cilantro, garlic, cumin, chili powder, salt and pepper in a medium bowl or large Ziploc bag. Add fish to marinade and stir to combine. Allow to sit for 15-20 minutes in the refrigerator.
2. Heat 1 tsp canola oil in a medium fry pan over medium heat. Remove fish from marinade and cook until fish is opaque and flakes easily with a fork, about 5-10 minutes. Discard remaining marinade.
3. Divide fish equally between tortillas. Sprinkle with cilantro and fresh lime juice.
4. Serve with your favourite toppings. Or top with Cilantro Lime Coleslaw and Pineapple Avocado Salsa. Enjoy!

 

Nutritional analysis per serving: 166 calories, 5 g fat, 13 g protein, 19 g carbohydrate (16 g available carbohydrate), 3 g fibre, 333 mg sodium

My Viva Plan® Servings:  1 grain, 2 proteins

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