Do you a crave fish tacos? Does a creamy chipotle dressing call your name? You can enjoy traditional fish taco flavors using the healthiest, “rainbow nutrition” ingredients. Just use fresh or frozen corn instead of corn tortillas, whip up a low-fat version of creamy chipotle sauce and toss in your choice of beans and crunchy veggies. The fish can be grilled, baked, canned or omitted. Enjoy a Baja bowl, abundant in vitamins, minerals and fiber, with all the flavors of Baja tacos.

Plan to use the tangy chipotle mayo sauce with your favorite summer vegetables, too. The toasty, “bee sting” flavor makes a small spoonful go a long way. It’s terrific brushed on grilled corn on the cob, summer squash or tomatoes. You can easily thin out the chipotle mayo sauce with water, non-fat milk or citrus juice for dressing leafy greens.

Ingredients
1 15-ounce can beans, pinto or black, drained, rinsed
2 cups shredded cabbage, corn, chopped celery, and tomatoes
2 tablespoons chopped cilantro (or herb of choice)
5-ounce can canned water-packed tuna, drained

Chipotle Mayo Sauce:
½ cup reduced-fat mayonnaise
Juice of 2 limes (about 3 tablespoons)
1 scant tablespoon pureed chipotle chilies in adobo sauce, canned
2 tablespoons fresh cilantro, chopped

Preparation

1. Combine mayo sauce ingredients. Toss veggies, top with fish and spoon mayo sauce over all.

*In a Hurry? Add hot sauce, worcestershire and horseradish to ½ cup of your favorite low-calorie vinaigrette.

# of cups: 5
Calories per cup: 136
Vegetable Servings: 8

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Source: The Healthy Table

This entry was posted on Thursday, June 3rd, 2010 at 11:44 am and is filed under Recipe Buzz. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.