Hold on to your sombreros... It's National Taco Day! We're celebrating with THREE taco-tastic new recipes... Yippppeeee!
Too-EZ Tinfoil-Baked Fish Taco
PER SERVING (entire taco): 232 calories, 3g fat, 279mg sodium, 25g carbs, 4g fiber, 5g sugars, 27g protein -- PointsPlus® value 6*
A tinfoil-baked fish taco?! You won't BELIEVE how simple (and delicious!) this is...
Ingredients: 4 oz. raw tilapia (fresh or thawed from frozen) 1 large corn tortilla (like Mission Super Size) 1/3 cup thinly sliced onion 1/3 cup thinly sliced bell pepper (any color) 1/4 cup canned black beans 1 tsp. lime juice 1/2 tsp. taco seasoning mix
Directions: Preheat oven to 400 degrees.
Place fish and sliced veggies in a bowl, and spray with a light mist of nonstick spray. Sprinkle with taco seasoning and lime juice, and then toss to combine. Set out a large piece of tinfoil, and transfer seasoned fish 'n veggies to the center of the foil. Wrap foil up around food to completely enclose it.
Set foil packet on a baking pan, and place it in the oven. Cook for approximately 10 minutes (until fish is cooked through and flakes apart easily with a fork). Drain excess liquid from the packet, and allow to cool for a few minutes.
Toast or warm tortilla slightly, and then place beans in the center. Add fish and veggies to the tortilla. Fold tortilla sides up, and then chew away!
MAKES 1 SERVING
Crazy-Good Coconut Chicken Tacos
PER SERVING (2 tacos): 260 calories, 5.5g fat, 467mg sodium, 21g carbs, 3g fiber, 5g sugars, 28g protein -- PointsPlus® value 6*
If you've always dreamed of tropical tacos, today is your lucky day!
Ingredients: 4 oz. raw boneless skinless lean chicken breast; cut into strips 2 corn taco shells 1/2 cup sliced red bell pepper 1/4 cup Torani Sugar Free Coconut Syrup 1 tsp. apple cider vinegar 1/2 tsp. garlic powder 1/8 tsp. salt 2 tbsp. pineapple salsa (like the ones by Trader Joe's or Newman's Own) Optional: fat-free sour cream
Directions: Place coconut syrup, vinegar, garlic powder and salt in a medium-sized pot. Add 1/2 cup of water, and stir to mix. Place chicken and pepper slices in the pot, and set stove to low heat.
Stirring occasionally, cook until chicken is thoroughly cooked and tender (about 15 minutes). Remove pot from heat, and drain liquid completely.
Evenly distribute chicken and pepper strips among the shells. Top each taco with 1 tbsp. of the salsa. If desired, add some FF sour cream. Enjoy!
HG Alternative! You can also make this recipe without the Torani Syrup -- in its place just add an extra 1/4 cup of water, 1 tsp. coconut extract and 1 tbsp. Splenda No Calorie Sweetener (granulated, not the packets).
Inspired by our Amazing Ate-Layer Dip, this "open-faced taco" is like a perfect, gigantic, guilt-free tostada!
Ingredients: 1 large corn tortilla (such as Mission Super Size) 1 cup butternut squash cubes 1/2 cup shredded lettuce 1/4 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger or Morningstar Farms Meal Starters Grillers Recipe Crumbles) 2 tbsp. canned black beans 2 tbsp. shredded fat-free cheddar cheese 2 tbsp. salsa 2 tbsp. fat-free sour cream 1 tbsp. jalapeno slices (for a spicy taco) or mild banana pepper slices 1/2 tsp. cumin 1/4 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. taco seasoning mix dash salt dash cayenne pepper
Directions: Preheat oven to 400 degrees.
Place corn tortilla on a baking pan sprayed lightly with nonstick spray. Lightly mist the top of the tortilla with nonstick spray, and then cook in the oven for approximately 8 minutes (until crispy).
Place squash cubes in a microwave-safe dish with 1 tbsp. of water. Cover and microwave for 6 minutes. Once cool enough to handle, drain excess water, and then add salt & all spices except for the taco seasoning. Mash well and set aside.
Place frozen crumbles in a microwave-safe dish and heat for 25 seconds. Stir in taco seasoning, and heat for an additional 25 seconds.
Set crispy tortilla on a plate, and layer ingredients on top in this order: mashed squash, lettuce, black beans, soy crumbles, and then cheese. Heat entire dish in the microwave for 30 seconds.
Top with salsa, sour cream and pepper slices. Now stuff your face!
MAKES 1 SERVING
HG Heads Up! Sodium-counters can save around 350mg of sodium in this recipe by simply skipping the dash of salt and using diced fresh tomatoes & onions in place of salsa.
CHEW ON THIS: October is National Apple Month. Apples can potentially reduce the risk of heart disease and cancer -- and they taste GREAT -- so APPLE it up this month, peeps!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
