Just call me Giada

Well I would like to think that at one point in this journey I can say that I am that HOT......anywhoooo here was our welcome home daddy dinner--FESTIVE--light--springy/summery and YUMMO--never afraid to "sneak" in some healthy food on my boys--and it was a success

Baja-Style Fish Tacos

Course: main meals

PointsPlus™ Value: 9

Servings: 4

Preparation Time: 30 min

Cooking Time: 8 min

Level of Difficulty: Moderate



This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
Ingredients



2 spray(s) cooking spray

1/2 cup(s) yellow masa corn flour

1 tsp table salt

1/4 tsp black pepper

1/8 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp paprika

1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces ( ummm yea we are using tilapia)

8 medium corn tortilla(s), buy a few extra in case some break

1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips

5 medium radishes, red-variety, thinly sliced

2 medium scallion(s), thinly sliced

10 medium cherry tomato(es), quartered

1/4 cup(s) shredded red cabbage

3/4 cup(s) low-fat plain yogurt

2 Tbsp fresh lime juice

1 tsp canned chipotle peppers, in adobo sauce, finely chopped

2 Tbsp cilantro, fresh sprigs, for garnish



Instructions

Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).





Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat





Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.





Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.





To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.





To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.





To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.

** YEah so .5lbs I guess I'll take it even though I thought I really rocked it this week.....guess that answers my questions about really stepping up my exercise game and shaking a booty every day to get this next 20 gone*****