Tacos Vera Cruz

Another from the Weight Watcher's Cookbook - Take Out Tonight

makes 6 tacos.

6 whole grain taco shells

1 tsp olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1 tomato, chopped

1 lb cod fillet, cut into 1-inch pieces

1 tbsp Cajun seasoning

1/2 c prepared taco sauce (look for low sugar)

1c shredded lettuce

3 scallions, thinly sliced

1) preheat oven to 400 degrees F. Place taco shells on a baking sheet and warm them in the oven, about 8 minutes, keep warm.

2)meanwhile, preheat large nonstick skillet over medium heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until well-softened, about 8 minutes. add the tomato and cook, stirring occasionally, until tomato begins to soften, about 4 minutes. Transfer mixture to a bowl and keep warm. Wipe the skillet clean.

3) spray the skillet with non-stick cooking spray and set over high heat. Add the cod and sprinkle with the Cajun seasoning. Cook, turning occasionally with tongs, until the fish is browned on the outside and just opaque in the center, about 8 minutes. gently stir in the taco sauce and heat through. transfer the cod mixture to the onion mixture in the bowl, tossing gently with spatula until blended.

4) Line each taco shell with lettuce. Spoon about 1/3 cup of cod mixture into each shell. sprinkle with scallions. Serve at once

per taco:

121 cals

4g fat, 1 sat fat

20mg cholesterol

410mg sodium

12g carbs

2g fiber

10g protein

27mg calcium

WW points 2