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Lime Fish Tacos

 Lime Fish Tacos
"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.
7 ServingsPrep/Total Time: 20 min.


  • 1 pound red snapper or orange roughy fillets
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 7 teaspoons lime juice, divided
  • 1/4 teaspoon white pepper
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • Dash hot pepper sauce
  • 7 flour tortillas (8 inches), warmed
  • 1 cup shredded lettuce
  • 1 cup chopped fresh tomato


  • Remove skin from fish and cut fish into 1-in. cubes. In a nonstick
  • skillet, saute garlic in butter and 5 teaspoons lime juice for 30
  • seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat
  • until fish flakes easily with a fork, gently stirring occasionally.
  • Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and
  • remaining lime juice. Place a spoonful of fish on each tortilla. Top
  • each with lettuce, tomato and sour cream sauce; fold over. Yield: 7
  • servings.
Nutritional Facts: One taco equals 238 calories,

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Lime Fish Tacos (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 24 mg cholesterol, 366 mg sodium, 28 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.