Soft Tacos with Tilapia and Chili-Lime Mayonnaise

Serves 4 • Gluten Free

• 1 teaspoon ground cumin
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 (6-ounce) tilapia fillets
• 2 teaspoons olive oil
• ⅓ cup fat-free mayonnaise
• Grated zest and juice of ½ lime
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas, warmed
• 1 cup lightly packed thinly sliced romaine lettuce
• 1 large tomato, chopped

1 Preheat oven to 450ºF. Spray 7 × 11-inch baking dish with nonstick spray.

2 Stir together cumin, salt, and pepper in cup. Sprinkle on tilapia. Place fish, skin side down, in baking dish; drizzle with oil. Cover baking dish with foil; bake until fish is just opaque in center, about 10 minutes.

3 Meanwhile, to make chili-lime mayonnaise, stir together mayonnaise, lime zest and juice, cilantro, and chili powder in bowl until mixed.

4 Remove skin from fish and cut into strips. Top each tortilla with about ¼ cup of fish, ¼ cup of lettuce, one-fourth of tomato, and generous 1 tablespoon of mayonnaise. Fold tacos in half.

Per serving (2 tacos): 301 Cal, 12 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 43 mg Chol, 582 mg Sod, 30 g Total Carb, 2 g Sugar, 4 g Fib, 20 g Prot, 114 mg Calc. PointsPlus value: 8

Grilled Teriyaki Shrimp

Serves 4

• 1¼ pounds large shrimp, peeled and deveined, tails left on if desired
• ¼ cup store-bought teriyaki marinade and sauce
• ½ pineapple, peeled, cored, and cut into 1-inch chunks
• 2 red bell peppers, cut into 1-inch pieces
• 2 cups hot cooked brown rice
• 2 teaspoons sesame seeds, toasted
• 4 scallions, sliced

1 Combine shrimp and teriyaki marinade in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat shrimp. Refrigerate, turning bag occasionally, 30 minutes.

2 Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.

3 Remove shrimp from marinade; discard marinade. Alternately thread shrimp, pineapple, and bell peppers onto 8 (12-inch) metal skewers. Place skewers on grill rack and grill until shrimp are just opaque in center and peppers are tender, about 4 minutes per side.

4 Put rice in serving bowl; sprinkle with sesame seeds and scallions. Serve with shrimp skewers.

Per serving (2 skewers and ½ cup rice): 278 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 210 mg Chol, 326 mg Sod, 36 g Total Carb, 9 g Sugar, 4 g Fib, 26 g Prot, 72 mg Calc. PointsPlus value: 7

Cook’s Note

A bowl of steamed snow peas makes a light and tasty side to the flavorful teriyaki shrimp.