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Fish Tacos Pork and Fish Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Water 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Olive oil 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Cumin 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
Southwest seasoning 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
Tilapia fillets 6 12 18 24 30 36
On Hand Ingredients
Lime juice 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Tortillas and toppings

Assembly Directions:
Place water, oil, cumin, and southwest seasoning in a freezer bag or container. Mix to combine. Add fish fillets.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw in refrigerator. Add lime juice to marinade 30 to 60 minutes before cooking.

To grill:
Heat grill to medium high heat (about 425 degrees). Place fish on a piece of aluminum foil. Place on grill and cook for 10 to 12 minutes or until fish flakes easily.

To bake:
Preheat oven to 425 minutes. Line baking sheet with aluminum foil. Place fish on foil. Bake for 10 to 12 minutes or until fish flakes easily.

Comments:
I served the fish on flour tortillas with cheddar cheese, salsa, tomatoes, lettuce. You may also like sour cream, guacamole, onions, or fresh lime slices.

Nutritional Info: (fish only - no toppings)
Per Serving: 126 Calories; 4g Fat (32.2% calories from fat); 20g Protein; 1g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 243mg Sodium. 
Exchanges: 2 1/2 Lean Meat; 1/2 Fat.



From the Monthly Newsletter (Tuesday, June 26, 2012)
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