Spice up your friday fish night by making these great low fat fish burrito’s (1 burrito and side salad is 5 ww points).
Ingredients
- .5 lb Snapper (or any white fish) skin removed
- A little under a ¼ cup of green cabbage
- A little under a ¼ cup chopped white onion
- A little under a ¼ cup chopped english cucumber
- 1.5 tablespoons of lime juice
- salt and pepper to taste
- A low sodium and low calorie salsa
- A few bits of chopped pineapple (optional)
- Weight Watcher’s tortilla ( I had one and my husband had 2)
Instructions
- Make the cabbage slaw: Thinly slice the cabbage, add onion and cucumber; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit for 30 minutes. Preheat oven to 400 degrees.
- Heat a non-stick baking pan over medium heat, add a tiny bit of olive oil if needed. I used my stone wear dish and did not need to use oil.
- Add snapper and brown on one side, turn snapper over and put pan in the oven for about 10-15 minutes until snapper is flakey and cooked through.
- Flake cooked snapper into a bowl and serve with warmed weight watchers tortillas, cabbage slaw, pineapple bits and salsa.
Other Ideas
Since I only made on burrito and used only half the fish I made a side burrito salad with out the tortilla.
