Low-Glycemic Fish Tacos - dummies

By Meri Reffetto

You can make fish tacos for a fun evening dinner or a lunch. Use small corn or whole-wheat tortillas to assure you stay low to medium glycemic. Serve it up with your favorite low glycemic toppings!


Preparation time: 20 minutes

Cooking time: 3 minutes

Yield: 4 servings

Specialty tool: Gas or charcoal grill, or grill pan

4 pieces (2 pounds) of cod or any other white fish

3 tablespoons fresh lime juice, plus 2 teaspoons

1/4 cup canola oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

1/2 teaspoon oregano

2 teaspoons minced garlic

Salt to taste

2 cups finely shredded green cabbage

1 teaspoon honey

2 tablespoons minced green onion

2 teaspoons chopped cilantro

Eight 8-inch whole-wheat flour or corn tortillas

  1. Preheat the grill or grill pan to medium-high.

  2. Cut each piece of fish into 4 pieces for a total of 16 equal slices.

  3. Combine the 3 tablespoons of lime juice with the canola oil, chili powder, cumin, coriander, oregano, garlic, and salt to make a marinade. Coat the fish with the marinade and set aside.

  4. Mix together the green cabbage and the 2 teaspoons of lime juice, as well as the honey, green onion, and cilantro, in a small bowl and set aside.

  5. Place the fish and a small amount of the marinade in aluminum foil and grill the fish for about 2 to 3 minutes on each side, or until cooked through.

  6. 6.Warm the tortillas in the microwave for 10 seconds.

  7. 7.Center 2 pieces of grilled fish on each tortilla and top with the cabbage mixture. Fold and serve.

Per serving: Calories 460 (From Fat 152); Glycemic Load 14 (Medium); Fat 18g (Saturated 2g); Cholesterol 86mg; Sodium 638mg; Carbohydrate 46g (Dietary Fiber 6g); Protein 42g.