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Din: Seafood Soft Tacos

Source of Recipe

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Din: Seafood Soft Tacos

Taste of Home February/March 2003
Not yet rated.
Exchanges
Prep: 20 min. Bake: 20 min.
Yield: 4 servings.

A delicate fish flavor enhances these taste-tempting tacos. "I've even tried this recipe with octopus and squid," says Jack Hunter of Harlingen, Texas. *Test Kitchen Approved

Ingredients:
• 1 pound flounder
• 1/3 cup chopped green pepper
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1 medium plum tomato, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon pepper
• 4 flour tortillas (8 inches), warmed
• 1 tablespoon minced fresh cilantro
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Directions:
1. Place the fish in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces.

2. In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

Editor's Note: Cod, red snapper, haddock, ocean perch or any other lean fish may be substituted for the flounder.


One taco (prepared with 1 tablespoon oil) equals 295 calories, 8 g fat (1 g saturated fat), 54 mg cholesterol, 490 mg sodium, 29 g carbohydrate, 1 g fiber, 26 g protein. ++++ Exchanges: 3 lean meat, 2 starch 1 fat