• 1/3 cup nonfat sour cream
• 2 Tbs. plus 2 tsp. fat-free mayonnaise
• 1/3 cup chopped fresh cilantro
• 1 ounce taco seasoning, divided
• 11 ounces cod fillets, or white fish, cut into small pieces
• 2 tsp. vegetable oil
• 1 Tbs. plus 1 tsp. lemon juice
• 1-1/3 cups shredded cabbage, red, green, or both
• 1-1/3 cups canned diced tomatoes
• 8 6 inch flour tortillas
• 1 Tbs. plus 1 tsp. taco sauce

In a small bowl, combine sour cream, mayonnaise, cilantro, and half the seasoning mix. In a medium bowl, combine cod, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes. or until cod flakes easily when tested with a fork. Fill taco shells with fish mixture. Top with cabbage, tomato, sour cream mixture, lemon juice, and taco sauce.

Source: 5 A Day

Per serving: calories 503, fat 10.5g, 19% calories from fat, cholesterol 43mg, protein 31.9g, carbohydrates 68.3g, fiber 4.8g, sugar 5.8g, sodium 895mg, diet points 10.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 3.8, Lean meat: 0.2, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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