Ingredients
- 2 plum tomatoes, diced
- 1 mango, peeled and diced
- 1 onion, chopped
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 lb halibut (or other flaky whitefish)
- 2 tbsp canola oil
- 1 tbsp fresh lime juice
- 1/2 tsp chili powder
- 4 whole-wheat tortillas (6 inches each)
- 1 cup shredded green cabbage
- 4 oz nonfat sour cream
- 1 can (16 oz) lowfat refried beans
Directions
- Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage and salsa; top with 2 tbsp sour cream. Serve with 1/2 cup beans.
