Fish Tacos with Mango Salsa

 {4 servings} Cook Up Comfort pg 73  6 points OVEN
 4 (6 oz) mahimahi fillets or tilapia
½ t salt
1/3 c lime juice
2 T minced scallions
1 ½ T minced peeled fresh ginger
1 ½ t dark brown sugar
8 (6”) corn tortillas, warmed
2 c lightly packed thinly sliced green leaf lettuce
¼ c chopped fresh cilantro
½ c prepared mango or peach salsa
2 T crema or reduced-fat sour cream
Lime wedges

1. Preheat oven to 450. Spray large baking dish with nonstick spray.
2. Sprinkle fish with salt and arrange in a single layer in prepared dish.
3. Stir together lime juice, scallion, ginger, and brown sugar in small bowl; pour over fish. Cover dish and bake until fish is just opaque in center, about 15 minutes.
4. Transfer fish to cutting board and cut into small pieces. Top each tortilla evenly with fish, lettuce, cilantro, and salsa. Drizzle with crema. Fold each taco in half; serve with lime wedges.

Grilled Flank Steak and Avocado Tacos

 p. 68 {12 servings}  Cook Up Comfort 4 points GRILL
12 (6”) corn tortillas
1 ½ t kosher salt
1 ½ t garlic salt
¾ t chipotle chile powder
¾ t ground cumin
1 firm-ripe Haas avocado
1 ½ t olive oil
2 lg red bell peppers, each cut into 6 thick rings, seeds removed
12 scallions
1 (1 lb) lean flank steak, trimmed
1/3 c diced red onion thinly sliced
½ c crumbled cotija or feta cheese
½ c coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
1 T hot pepper sauce, or to taste

Grilled Flank Steak and Avocado Tacos
1. Preheat grill to high or prepare hot fire
2. Stack tortillas and wrap in foil. Mix together salt, garlic, chile powder, and cumin in cup.
3. Cut avocado in half and remove pit and peel. Brush cut sides of avocado with ½ t oil; sprinkle with ¼ t spice mixture
4. Drizzle bell peppers and scallions with remaining 1 t oil and toss with 1 t spice mixture. Rub remaining spice mixture over flank steak.
5. Place tortilla packet, flank steak, bell peppers, scallions, and avocado on grill rack. Grill vegetables and avocado until charred, about 2 minutes per side; grill steak about 4 minutes per side for medium-rare or to desired degree of doneness. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into about 24 very thin slices.
6. To serve, cut each avocado half into 6 pieces. Place 1 piece in middle of each tortilla and mash with fork. Layer with 1 bell pepper ring. 1 scallion, and 2 slices steak (about 1 oz). Top with onion, cotija, and cilantro. Serve with lime wedges and pepper sauce.

California Fish Tacos

 pg 87 4 serv under 20 minutes 5 points
1T lime juice
2 t olive oil
¾ t chili powder
¾ t ground coriander
½ t salt
3 (1/4 lb) skinless red snapper  filets
2 c thinly sliced green cabbage (Cole Slaw mix)
2 scallions, thinly sliced
½ c finely chopped red onion
1/3 c coarsely chopped cilantro
1 jalapeno, seeded and minced
8 6” corn tortillas, warmed
½ c light sour cream
Lime wedges

1. Spray 7x11” baking dish with nonstick spray
2. Stir together: lime juice through salt in a cup (or sm bowl). Place fish in baking dish in one layer and brush with lime juice mixture. Cover with wax paper and microwave on high until fish is just opaque in center, about 3 minutes. Cut fish into small pieces.
3. Meanwhile, toss together cabbage through jalapeno in medium bowl.
4. Fill tortillas evenly with fish and cabbage mixture; top with sour cream. Serve with lime wedges.

Turkey Tacos in Lettuce Wraps

 pg. 51 Freestyle 1 SP
FILLING:
4 tsp canola oil
1 lb. ground skinless turkey breast
1 sm red onion, finely chopped
1 TBSP Mexican/Taco seasoning blend
1/8 tsp salt
1 lg garlic clove, minced
1 yellow or orange bell pepper, thinly sliced
8 lg romaine or Bibb lettuce leaves
PICO DE GALLO:
1 lg tomato, chopped
½ sm. Onion, diced
2 TBSP fresh cilantro, ch
½ jalapeno pepper, seeded and minced
1 TBSP lime juice
1/8 tsp salt
1. Filling: heat oil in large nonstick skillet over med. Heat. Add turkey, onion, seasonings, and salt; cook, breaking up meat, until meat is no longer pink, about 5 min. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add pepper and cook, stirring occasionally, until crisp-tender, about 1 minute.
2. Meanwhile PICO: stir together all ingredients in bowl.
3. Spoon turkey mixture evenly onto lettuce leaves and top evenly with pico.

Spicy Chicken Soft Tacos with Goat Cheese

   7 smartpoints  pg  47       

        1 cup(s) canned tomato sauce
        1 cup(s) uncooked onion(s), diced
        1 medium jalapeño pepper(s), seeded and minced
        1 clove(s) garlic clove(s), finely chopped
        1 tsp chili powder
        1/2 tsp ground cumin
        1 tsp kosher salt
        1 pound(s) uncooked boneless skinless chicken breast(s)
        8 small corn tortilla(s), warmed
        1 cup(s) uncooked green cabbage, shredded I used cole slaw mix ********
        1/4 cup(s) semisoft goat cheese, crumbled
        1/2 cup(s) cilantro, chopped
        1/2 medium fresh lime(s), cut into wedges for serving

We liked this, it was not spicy. Lauren got seconds.    
 In a medium bowl, combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt; set aside.
        Coat a small saucepan with cooking spray; heat over high heat. Add chicken; brown chicken, flipping once, about 2 minutes per side.
        Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover chicken). Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 35 minutes. Remove chicken to a plate to rest.
        Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.
        Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce to heat through.
        To serve, top each tortilla with about 1/2 cup chicken, 2 tablespoons cabbage, 1/2 tablespoon goat cheese and 1 tablespoon cilantro; drizzle with fresh lime juice. Yields 2 tacos per serving.
*****Use the rest of the cole slaw mix by having Tilapia Tacos and Pork Wraps