Mango-Lime Fish Tacos
Thaw fish, if frozen. Preheat oven to 425 degrees F. Line an extra-large baking sheet with parchment paper.Advertisement
Rinse fish; pat dry. Arrange fish in a single layer on the prepared baking sheet. Sprinkle with 1/4 teaspoon of the salt, the garlic powder and pepper. Top with lime slices. Bake 5 to 8 minutes or until fish flakes easily.
Meanwhile, in a 10-inch nonstick skillet heat oil over medium. Add onion, cumin seeds and the remaining 1/4 teaspoon salt. Cook and stir 30 seconds or until cumin is fragrant. Gradually add cabbage, tossing with tongs to combine with onion mixture. Cook 3 to 4 minutes or just until cabbage is softened.
Coarsely flake fish. Serve cabbage mixture in warm tortillas topped with fish, mangoes, cheese, sour cream and radishes. Serve with lime wedges and sriracha sauce.
Tip: For low-carb tacos, use large leaves of purple cabbage in place of the tortillas.
2 fat, 2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fruit