I’ve always liked fish tacos, but they’re one of those things that should be healthy, but usually hides a lot of unneeded calories.
So I tried my hand at making some without a lot of creamy, fattening sauce, and I found that salsa verde really does the trick. All I did here was combine an old family favorite quesadilla recipe with fish sticks and vegetables. I’m really happy with the results, so I hope you will be too.
It’s a fast recipe, so you’ve got to be on your feet if you want to get everything done in less than half an hour. Unlike a lot of other “half hour” recipes, this can be done, making this a great dinner for school nights.
Yields: 4 servings of 1 taco each
Cook Time: 22 minutes
nonstick cooking spray
16 frozen fish sticks
4 whole wheat soft tortillas
½ cup salsa verde
⅔ cup Mexican cheese blend made with 2% milk
1 tomato, chopped
2 scallions, chopped
1 cup prepared cole slaw mix (without scauce)
Preheat the oven to 425 degrees. Put a sheet of aluminum foil on a cookie sheet and spray with nonstick spray. Arrange fish sticks on the sheet and bake for 22 to 24 minutes. In the meantime, take a tortilla shell and place it on a skillet over medium heat. Spread 2 Tbsp of salsa verde on the shell with a spoon, then sprinkle with 1/6 cup (that’s 2 Tbsp and 2 tsp) cheese. Cover and heat until cheese melts, about 4 minutes. Remove from heat with a spatula and put on a plate. Repeat with the other 3 tortillas. When the fish sticks are finished, put 4 on each prepared tortilla and sprinkle with tomato, scallions, and cole slaw mix. Fold tortilla in half and serve.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 4.4g
Dietary Fiber: 4.9g
Dietary Exchange: 3 Starch, 2 Meat, ½ Fat, 1 Vegetables
Jenny Craig: This would make a great dinner entrée.
Weight Watchers: 9 Points (using calculatorcat.com).