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).
MAKES 1 SERVING
Amazing Ate-Layer Tostada
Entire recipe: 256 calories, 2.25g fat, 795mg sodium, 46.5g carbs, 8.75g fiber, 8.5g sugars, 17g protein -- PointsPlus® value 6*
1 medium-large corn tortilla (like Mission Super Size)
1 cup cubed butternut squash
1/2 tsp. ground cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
Dash cayenne pepper
1/4 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1/4 tsp. taco seasoning mix
1/2 cup shredded lettuce
2 tbsp. canned black beans, drained and rinsed
2 tbsp. shredded fat-free cheddar cheese
2 tbsp. salsa
2 tbsp. fat-free sour cream
1 tbsp. jarred jalapeño slices or mild banana pepper slices
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Lay tortilla on the sheet and mist with nonstick spray. Bake until crispy, about 8 minutes.
Place squash in a microwave-safe bowl with 1 tablespoon water. Cover and microwave for 6 minutes, or until soft.
Drain excess water from squash. Add cumin, onion powder, garlic powder, salt, and cayenne pepper. Mash well.
In another microwave-safe bowl, microwave soy crumbles for 25 seconds. Stir in taco seasoning, and microwave for another 25 seconds, or until hot.
Set crispy tortilla on a plate, and evenly layer with these ingredients: squash mixture, lettuce, black beans, seasoned soy crumbles, and cheese. Microwave for 30 seconds, or until hot.
Top with remaining ingredients and enjoy!
MAKES 1 SERVING
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.