Fish Tacos

Ingredients:

1⁄4 cup red wine vinegar

1⁄2 tablespoon honey

1⁄2 red onion, very thinly sliced

1 pound snapper

2 tablespoons lime juice

2 teaspoons ground cumin

1 teaspoon chili powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1⁄2 tablespoon olive oil

8 6-inch whole wheat tortillas, warmed

1 avocado, diced

1 mango, diced

Instructions:

In a medium bowl, mix together honey and vinegar. Add onion, making sure it is submerged in the liquid. Add more vinegar if necessary to cover onion. Let sit.

Brush lime juice over snapper fillets. In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper. Rub this spice mix evenly over both sides of the snapper fillets. In a large skillet, heat oil over medium heat. Add seasoned fish and cook 2-3 minutes each side. Once fish has cooled, break into small pieces.

Divide fish evenly among the tortillas. Remove onions from the pickling liquid and divide evenly among the tortillas on top of the fish. Divide mango and avocado among tortillas on top of onions. Serve with lime wedges, if desired.

Yields: 4 servings

Per serving: 466 calories, 31 g protein, 58.7 g carbohydrates, 9.2 g fiber, 19 g sugars, 12.5 g fat, 2.9 g saturated fat, 0 g trans fat, 42 mg cholesterol, 630.4 mg sodium, 162.3 mg calcium, 0.5 g omega-3 fats, 1087.2 IU vitamin A, 38.5 mg vitamin C, 2.5 mg vitamin E, 2.4 mg iron, 0.7 mg zinc