Skinny Fish Tacos in Under 20 Minutes

These super tasty tacos make a terrific dinner. First, the fish is covered with a fabulous dry seasoning mix. Next, pan fried in a small amount of olive oil. Finally, each taco is topped with a flavorful, crunchy coleslaw. All I can say

is...YUMMY! Each very filling taco has 197 calories, 5 grams of fat and 5 Weight Watchers SmartPoints.

Prep Time: 10 minutes

Cook Time: 8 minutes

Ingredients for Coleslaw:

2 cups cabbage, green or purple, shredded

1 cup apple, un-peeled and diced

3/4 cup fresh corn kernels, cut from the cob or frozen and thawed

1 tablespoon light mayonnaise

1 tablespoon fresh lime or lemon juice
1/2 teaspoon honey, optional

Ingredients for Seasonings:

2 teaspoons onion powder


11/2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika, see shopping tips

1 teaspoon salt

1/4 teaspoon ground red pepper (cayenne pepper)

Ingredients for Fish and Tortillas:

1 pound tilapia, mahi-mahi or your favorite white fish

Olive oil cooking spray or your favorite

1 tablespoon olive oil

6 corn tortillas, warmed, see shopping tips

Fresh lime or lemon slices, if desired


In a large bowl, add all coleslaw ingredients and toss well. Set aside.
In a small bowl, combine all seasonings and toss well to blend.
Rinse fish and pat dry with paper towels. Dip each piece of fish into seasonings and coat well. The fish should be heavily coated on both sides.
Coat a large nonstick pan with cooking spray. Add olive oil and heat in pan. Place fish in pan, cover and cook over medium heat for 2-3 minutes. The amount of time depends on how thick the fish is. Using a spatula, turn fish over and continue to cook for about 2-3 minutes until cooked through. When fish is opaque, it’s ready. Remove with spatula to a plate. Slice into strips or chunks.
To assemble each taco: Place 1/3 cup fish on each tortilla. Top each with a little over 1/3 cup coleslaw. Serve with lime or lemon wedges on the side, if desired.
Leftovers taste great the next day.

Makes 6 tacos (each serving, 1 taco and a little over 1/3 cup slaw)

Chicken Lettuce Wraps

You’ll love the crunch of the lettuce, the slightly saltiness of the soy sauce and the ever so sweet richness of the hoisin sauce and ginger, in these tasty wraps.  They make a great appetizer or light main course lunch or dinner. I’ve made them skinny by browning the chicken without oil and draining the fat after browning.  To cut the sodium, I used reduced-sodium soy sauce and rinsed the water chestnuts in water to remove most of the sodium.  The rest of the ingredients are mostly the same as a regular recipe. Each wrap has only 62 calories, 2 grams of fat and 2 Weight Watchers FreeStyle SmartPoints. Enjoy 3 of them for dinner at 186 calories, 6 grams of fat and 5 Weight Watchers Freestyle SmartPoints. It’s a real keeper!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients for Wraps:

1 pound ground chicken or ground turkey

8 scallions, white and green part chopped

1 (8oz) can water chestnuts, drained, rinsed and chopped fine

1 red bell pepper, chopped fine

¼ cup reduced-sodium soy sauce

2½ tablespoons hoisin sauce, see shopping tips

1 tablespoon ginger (from a jar) or fresh grated ginger, see shopping tips

1 tablespoon water

2 teaspoons sesame oil

1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:

¼ cup reduced-sodium soy sauce (Tamari for gluten-free)

2 tablespoons seasoned rice vinegar or rice vinegar

1 tablespoon sugar

½ tablespoon ginger (from a jar) or fresh minced ginger

1 teaspoon sesame oil

½ teaspoon garlic (from a jar) or fresh minced garlic


1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.

2. Add scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.

3. In a small bowl, add all the dipping sauce ingredients and mix well.

4. To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.  This sauce is quite strong.  You’ll only need 1 teaspoon of sauce per wrap.  You can also set up the components on individual plates and serve family style.  Let everyone make their own wrap.

Makes about 16 lettuce wraps

Food Fact
P.F. Chang’s Chicken in Soothing Lettuce Wraps has become their signature dish.