FISH TACOS WITH SALSA VERDE AND RADISH SALAD Ø

FISH TACOS WITH SALSA VERDE AND RADISH SALAD Ø

Serves 4.

Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- it's fresher and tastier!

• 1 bunch fresh cilantro (roots and thick stems removed)

• 4 tbsp. fresh lime juice (from 2 limes), divided

• 3 tbsp. olive oil, divided

• Coarse salt and ground pepper

• 1/2 bunch radishes (about 4 oz.), trimmed, halved and thinly sliced

• 3 green onions, thinly sliced

• 1/2 jalapeño (ribs and seeds removed, for less heat), minced

• 11/2 lb. skinless tilapia fillets (about 4)

• 1/2 tsp. ground coriander

• 12 (6-in.) corn tortillas

Directions

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil and 2 tablespoons water; season with salt and pepper. Blend until puréed. Set salsa aside.

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, green onions and jalapeño; season with salt and pepper. Set radish salad aside.

Place tilapia on a rimmed baking sheet; season with coriander, salt and pepper. Broil until opaque throughout, about 4 to 5 minutes; break into chunks.

Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

Nutrition information per serving:

Calories 415 Fat 14 g Sodium 190 mg Saturated fat 2 g

Carbohydrates 35 g Calcium 105 mg

Protein 37 g Cholesterol 90 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 3 fat.

CHIPOTLE PORK POSOLE

Serves 4.

This quick version of a traditional Mexican soup includes canned hominy (a type of starchy corn); look for it in with international foods or by the canned beans.

• 1 tbsp. olive oil

• 1 pork tenderloin (about 1 lb.), halved crosswise

• Coarse salt and ground pepper

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 tbsp. minced chipotle chiles in adobo

• 2 (14.5-oz.) cans reduced-sodium chicken broth

• 2 (15.5-oz.) cans hominy, rinsed and drained

• 1 (14.5-oz.) diced tomatoes in juice

• 1/2 c. fresh cilantro

Directions

In a large saucepan, heat oil over medium heat. Season pork with salt and pepper. Cook until browned on all sides, about 6 to 7 minutes. Transfer pork to a plate and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, about 4 to 5 minutes.

Add chiles and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, about 3 to 4 minutes.

Transfer pork to a work surface and shred with 2 forks; return to pan. Top soup with cilantro.

Nutrition information per serving:

Calories 345 Fat 9 g Sodium 1,056 mg

Carbohydrates 32 g Saturated fat 2 g Calcium 81 mg

Protein 32 g Cholesterol 72 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 bread/starch, 4 lean meat.

CHICKEN-FAJITA TOSTADAS

Serves 4.

These mile-high healthy tostadas made with shredded chicken are piled with produce; they sport a big helping of corn, peppers and onions, plus a fresh tomato salsa.

• 2 medium onions, thinly sliced

• 2 bell peppers (ribs and seeds removed), thinly sliced

• 1 (10-oz.) box frozen corn kernels

• 1 c. prepared fresh salsa, divided

• 2 tbsp. olive oil, divided

• Coarse salt and ground pepper

• 2 c. shredded cooked chicken breast

• 4 (6-in.) corn tortillas

• 1/2 c. shredded sharp Cheddar

Directions

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa and 1 tablespoon oil; season with salt and pepper.

Roast, tossing occasionally, until vegetables are tender and lightly browned, about 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, about 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, about 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.

Nutrition information per serving:

Calories 390 Fat 16 g Sodium 600 mg

Carbohydrates 36 g Saturated fat 5 g Calcium 142 mg

Protein 30 g Cholesterol 72 g Dietary fiber 6 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 3 medium-fat meat.