Fish Taco's by Lisa Snider

Can you say Yum! I don't even like fish - but I ate this up in seconds!!

Fish:

• Blend 1/2 C. cilantro, 2 tbls. olive oil, Juice of one lime, 1 tsp of garlic and onion powder & salt and pepper to taste.
• Spread over Tilapia fish or any white fish you like (Chilean Sea bass would be amazing but expensive).
• Bake in a preheated oven at 350 degrease for 20-25 min. Let rest.

Mango coleslaw:  (I usually just use the pre-bagged cabbage coleslaw)

• Blend one cup of mango's with equal parts olive oil and white wine vinegar (to thickness and taste desired) about 2-3 tbls., 1 tsp. garlic powder and salt and pepper to taste.
•  Mix cabbage and Mango vinaigrette together.

Roll fish, Mango coleslaw and avocado's in a soft whole wheat tortilla shell.
Enjoy!

Spinach and Artichoke Dip (a healthier version!)

I grabbed the recipe from Gina's skinnytaste website - but I changed it up a bit to make a bigger batch.

• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1 1/2 cups light sour cream
• 10 tbsp light mayonnaise
• 3/4 cup Parmigiano Reggiano
• 1/4 cup scallion, chopped
• fresh pepper to taste

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 3 cups