Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce
Serves 2.
Tacos
9 ounces fish (snapper used in analysis)
4 corn tortillas
1/2 cup shredded cabbage
1/4 cup jalapeño ranch dressing (see recipe below, or buy from Anthony’s)
1 tablespoon guacamole
1/4 cup shredded Cheddar cheese (or, use your favorite! We use Cheddar and queso fresco)
1/4 cup cilantro leaves
1 cup salsa – your favorite
Jalapeño Ranch Dressing
1 pint ranch dressing (your favorite)
1/4 cup cilantro, stemmed and chopped
1/2 fresh jalapeño, minced, discard seeds, or to taste
Jalapeño ranch dressing:
Combine all ingredients. Mix until thoroughly. Set aside during preparation of tacos.
Tacos:
Grill fish 1 minute per side. (Optional: baste with melted butter mixed with a little taco seasoning.) Warm tortillas on grill. Place fish in tortillas, then top with other ingredients.
Serve with warmed black beans, if desired (not included in analysis).
Nutrition information per serving: Calories: Good Choice (453); Cholesterol: Excellent Choice (70 mg); Fat: Moderate (22 g); Sodium: High (1624 mg); Exchanges: 4 1/4 Meat, 1-1/2 Bread, 1/4 Veg, 3-3/4 Fat; Protein: 41 g, Carbohydrate: 29 g