FISH TACOS WITH LIME SAUCE

THANKS TO QUICK-COOKING TILAPIA AND A SAUCE THAT DOUBLES AS A SEASONING FOR THE FISH, THESE FUN-TO-EAT TACOS CAN BE ON YOUR TABLE IN JUST A HALF-HOUR.

START TO FINISH 30 minutes

• 1 lb. fresh or frozen tilapia or catfish fillets
• 3 limes
• ½ cup mayonnaise
• 1 tsp. chili powder
• ⅓ cup all-purpose flour
• ½ tsp. salt
• 2 Tbsp. vegetable oil
• 1 cup shredded cabbage
• ½ cup shredded carrot
• 1 fresh jalapeño or serrano chile pepper, thinly sliced (tip)
• 8 taco shells or 6-inch flour tortillas, warmed

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces.

2. For sauce, squeeze the juice from two of the limes into a bowl (about 4 Tbsp.); stir in mayonnaise and chili powder. Cut remaining lime into wedges. Transfer ⅓ cup of the sauce to a medium bowl. Add fish; toss gently to coat.

3. In a shallow dish stir together flour and salt. Add fish pieces, a few at a time; toss to coat. In a large skillet heat oil over medium heat; add fish, about one-third at a time. Cook 2 to 4 minutes or until fish flakes easily when tested with a fork, turning once. (Add more oil as necessary during cooking.) Remove with a slotted spoon and drain on paper towels.

4. Spoon fish, cabbage, carrot, and jalapeño pepper into taco shells. Serve with remaining sauce and reserved lime wedges. MAKES 4 SERVINGS.

PER SERVING 652 cal., 39 g fat (5 g sat. fat), 67 mg chol., 557 mg sodium, 41 g carb., 2 g fiber, 31 g pro.