Fish Taco Salad

Ingredients

• 1 lb. Orange roughy or other white fish
• 1 t. Blackened or Mexican seasoning
• 12 c. shredded cabbage
• ½ red onion, diced
• 4 med. limes, juiced
• ¼ c. fresh snipped cilantro
• 8 T. salsa

Instructions

1. Preheat oven to 400 F.
2. Lightly mist a baking sheet with olive oil pan spray.
3. Place fish on baking sheet and sprinkle with blackened seasoning.
4. Bake for 12-15 minutes or until fish flakes easily with a fork.
5. Remove from oven and cool slightly.
6. Place shredded cabbage, red onion, and cilantro into a large mixing bowl. Pour lime juice over top of cabbage and toss well.
7. Divide equally between 4 salad plates and top cabbage with cooked fish fillet and salsa.

Makes 4 servings
Calories: 157 per serving Fat: 1g.