|Serving Size||½ of recipe|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||6.5 g|
|Olive oil||2 teaspoons|
|Lemon pepper seasoning||½ teaspoon|
|Plain low-fat yogurt||¼ cup|
|Avocado, coarsely chopped||½ medium|
|Juice of ½ lime|
|Dash of cayenne pepper (optional)|
|White corn tortillas||4|
|Small tomato, chopped||1|
|Shredded red cabbage or coleslaw mix||½ cup|
- Rub halibut with olive oil and season with lemon pepper. Grill (on a grill or grill pan) over medium-high heat 4-6 minutes per side, or until cooked through.
- In the meantime, blend yogurt, avocado, lime juice, salt, and cayenne pepper in food processor or blender until smooth.
- Heat each tortilla in a small skillet over medium-high heat until warmed, about 30 seconds per side.
- Cut/break grilled fish into ¼-inch pieces. Fill each tortilla with fish pieces, cabbage, and tomato. Top with avocado sauce and serve with lime. wedges.
5 very lean meats; 3 fats; 2 starches
Heat canned refried black beans over medium heat.
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