Fish Tacos with Avocado Salsa

Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, Category: Lunch & Snack, Heart-Smart, Diabetic

Ingredients:

• 1/4 cup all-purpose flour, spooned into measuring cup and leveled 60 mL
• 1/4 cup cornmeal 60 mL
• 1/2 tsp onion powder 2 mL
• 1/2 tsp chili powder 2 mL
• 4 fish fillets (1 lb total), such as tilapia, rinsed, patted dry, and cut into 8 strips total 4
• 2 Tbsp canola oil 30 mL
• 1/4 tsp salt 1 mL
• 8 corn tortillas, warmed 8
• 1/2 medium avocado, peeled, pitted, and diced 1/2
• 1/2 cup fresh pico de gallo, salsa verde, or picante sauce 125 mL
• 1 medium lime, cut into 8 wedges 1

Instructions:

1. Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
2. Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.
3. Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.

Yield: 4 servings (serving size 2 tacos).

Flavorful tip Salsa doesn't have to be limited to Mexican fare. It can be used as a spread for sandwiches and topping for simple cuts of meat, poultry, and fish.

	Per 4 servings (serving size 2 tacos) Calories 375 Total Fat 14 g Saturated Fat 2.2 g Cholesterol 75 mg Sodium 335 mg Carbohydrates 37 g Fiber 5 g Protein 27 g