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Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt,
black pepper and chili powder (if desired). Cover, refrigerate and marinate for about 30
Preheat the grill to medium-high heat (or preheat the oven to 375¡F).
Lightly coat a 24? x 12? piece of foil with olive oil cooking spray. Place the fish in a
single layer in the center of the foil. Fold the foil over and fold the ends upward to seal
in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until
the fish is opaque. Remove from the grill.
Wrap the tortillas in foil and place them on the grill to warm for 2 minutes.
Spread about 1/8th of the mashed avocado on each tortilla and top with 1/8th of the fish.
Sprinkle each with cheese, salsa, cilantro, cabbage and hot sauce, if desired. Serve with
glasses of ice water garnished with a slice of orange and a sprig of fresh mint.
Makes 8 servings (1 Taco Per Serving)
Per serving: 140 calories, 18 g protein, 5 g carbs, 1 g fat, 30 mg cholesterol
8 g fiber, 480 mg sodium
1 pound orange roughy or other boneless, skinless
fish fillet, such as red snapper
3 tablespoons lime juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
8 whole grain high-fiber tortillas or stone-ground
1/2 avocado, diced and lightly mashed
1/3 cup shredded low-fat Mexican or pepper jack
1/2 cup tomato salsa
4 tablespoons chopped fresh cilantro
1-1/2 cups finely shredded cabbage
Hot sauce (optional)
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