Sunday, March 27, 2011 | By: Amber

Fish Taco's by Lisa Snider

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

  • 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.

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