Baja Fish Tacos

Prep: 5 minutes; Cook: 7 minutes.

Andrea's wine pick: There's nothing like the lively character of a French Sancerre--made from sauvignon blanc grapes--to complement the bright flavors in the fish tacos. Look for Domaine Reverdy-Ducroux Sancerre Beauroy 2004, $17.

Yield: Makes 4 servings (serving size: 2 tacos)

Ingredients

• Cooking spray
• 3/4  pound  mahi mahi or other firm white fish fillets
• 2  teaspoons  fajita seasoning
• 2  cups  presliced green cabbage (about 6 ounces)
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  salt
• 3  tablespoons  chopped fresh cilantro
• 8  (6-inch) corn tortillas
• 2 1/2  tablespoons  reduced-fat sour cream, divided (optional)
• 1/2  avocado, pitted and diced
• Bottled salsa
• Lime wedges

Preparation

1. Lightly spray grill rack with nonstick cooking spray, and preheat grill.

2. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm.

3. In a small bowl, mix together cabbage, lime juice, salt, and cilantro.

4. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they're warm.

5. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.

Nutritional Information

Calories:

235

Fat:

6g (sat 1g,mono 3g,poly 1g)

Cholesterol:

62mg

Protein:

20g

Carbohydrate:

28g

Fiber:

6g

Iron:

2mg

Sodium:

507mg

Calcium:

75mg

Gretchen Roberts; wine pairings by Andrea Immer Robinson, Health, JULY 2006