½ cup plain nonfat Greek-style yogurt
2 lemons, grated peel and juice (divided)
1 tablespoon honey
1 teaspoon caraway seeds
½ teaspoon freshly ground black pepper, or to taste
2 cups finely shredded red and/or green cabbage
1 pound boneless, skinless fish fillet, ½ to ¾ inch thick, cut into 4 portions (halibut, tilapia or fish of your choice
1 teaspoon chili powder
8 (6-inch) corn tortillas
4 tablespoons chopped fresh cilantro
1 lemon, cut into wedges
Combine yogurt, lemon peel and juice from 1 lemon, honey, caraway seeds, and pepper in medium bowl; mix until smooth. Stir in cabbage. Set aside.
Rub both sides of fish with remaining lemon peel and juice from 1 lemon; place on broiler pan coated with cooking spray. Sprinkle with chili powder. Broil about 4” from heat for 5 to 7 minutes per side or until fish is cooked through and flakes easily with fork. Transfer fish to platter and separate into large chunks.
Heat tortillas according to package directions.
To build tacos, place about ¼ cup of coleslaw down center of each warmed tortilla; divide fish equally among tortillas. Top with cilantro. Serve immediately with a wedge of lemon.
Makes 4 servings, 2 tacos each
Nutrition Information per Serving:
278 calories, 4.5 g total fat, 0.8 g saturated fat, 38 mg cholesterol, 3.3 g dietary fiber, 28.3 g protein, and 96 mg sodium. One serving of this low cost recipe provides an excellent source of calcium, iron, and vitamins A and C.
Cost per Serving: $2.86
Pricing Note: all ingredients were at “regular” prices except tilapia which was on sale for $6.99/lb and cilantro on sale for $0.50 a bunch.