Mini Fish Tacos

Ingredients:

4 Sea Cuisine Asian Spice Tilapia fillets 

1 Asian sauce packet (comes with Sea Cuisine tilapia fillets)

16 wonton wrappers

olive oil

Ingredients for slaw:

2 c red cabbage, shredded

2 tbsp red onion

1/4 c + 2 tbsp fat free Greek yogurt, plain

1/2 tbsp lime juice

1/2 tbsp honey

dash of salt

dash of black pepper

Directions:

 

1. Add shredded cabbage to large Ziplock bag. 

2. In a small bowl, combine yogurt, red onion, lime juice, honey, salt, pepper, and sauce packet.  Stir until well combined. Pour over cabbage in Ziplock bag. Shake until cabbage is completely coated with yogurt mixture.  Place in refrigerator to marinate while cooking fish and wonton wrappers.

3. Preheat oven to 400. Line a baking dish with aluminum foil and spray with non-stick cooking spray. Place two tilapia fillets on prepared baking dish. Bake for 20 minutes.

4. With about 5 minutes of cooking time left on fish, prepare wonton wrappers. Lay wonton skins and lightly brush with a little bit of olive oil. Flip skins and brush the other side. 

5. When fish is finished cooking, reduce oven temperature to 350. Place wonton wrappers on a cooling rack between two wires so that the edges hang downward. Place rack directly on oven rack, allowing sides of wonton wrappers to hang down. Bake for about 7 minutes or until golden brown and crispy.

6. Allow wonton taco shells to cool for about three minutes. Remove prepared slaw from refrigerator. Assemble tacos by cutting each fish fillet into four equal parts. Place one fish piece (shred each piece as you fill the taco) in each shell. Top with prepared marinated slaw. 

 

Yields 4 servings, serving size 4 tacos

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Spiced Rice and Vegetable Fish Bowls

Ingredients:

*2 Lemon Pepper tilapia fillets (I use Sea Cuisine brand, points+ are calculated using this fish but you could substitute your favorite fish.)

1/4 c brown rice, dry

scant 1/2 c water

1/2 c sweet yellow corn, cooked

1/2 c black beans, rinsed, drained

2 tbsp cilantro, fresh

1 tsp cumin, ground

1/2 tsp chili powder

1/8 tsp cayenne pepper

1/2 c sweet red pepper, chopped

2 tbsp red onion, chopped

2 lime wedges

Directions:

 1. Cook fish fillets according to package directions.

2. While fish is cooking, combine water, cumin, chili powder, cayenne pepper, onion, and red pepper to a medium sauce pan. Bring to a boil, then add rice.  After adding rice, bring back to a boil and reduce heat to medium.  Allow to simmer for 5 minutes, covered. 

3 . Turn heat off.  Add corn and black beans to rice mixture. Cover again and allow to sit for at least another 5-7 minutes over residual heat on stove top.

4. Divide rice and vegetable mixture into two serving bowls.

5. Chop each fish into pieces.  Place chopped fillet pieces evenly into rice & vegetable bowls. 

6. Top each bowl with 1 tbsp fresh cilantro and a squeeze of a lime juice from wedge.

 *If you use Sea Cuisine brand, the fish fillets will come with a sauce packet.  I discarded the sauce packet. However, you may want to use the sauce to drizzle on top. Add additional points for sauce if you use it.

 

Yields 2 servings, serving size 1 bowl

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from pinchofyum.com