3 Simple Tex-Mex recipes

FISH TACOS

2 cups shredded cabbage

1/4 cup thinly sliced scallion

1/4 cup canola mayonnaise

1 tablespoon lime juice

3 tablespoons flour

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne (or to taste)

1 tablespoon canola oil

1 1/2 pounds cod, catfish, tilapia or other firm white fish, cut into 8 pieces

8 corn tortillas

1 avocado, thinly sliced

1. Combine the cabbage, scallions, mayonnaise and lime juice in a bowl, and set aside.

2. Combine flour, chili powder, salt and cayenne on a plate; dredge the fish in the mixture.

3. Heat oil in large, nonstick skillet over medium high; add fish and cook until golden on the undersides, about 3 minutes; turn and cook until it flakes easily with a fork, about 3 to 4 minutes longer. Transfer to a plate and drape to keep warm.

4. Heat corn tortillas in skillet; place avocado slice on one half, top with the fish and the slaw, fold over and repeat with the remaining ingredients. Makes 4 servings.

Nutritional analysis for each serving: 425 calories, 35 g protein, 34 g carbohydrates, 7 g fiber, 17 g fat, 2 g saturated fat, 496 mg sodium

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CHICKEN FAJITAS

1 tablespoon canola oil

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin strips

2 cups thinly sliced onion

1 pound boneless chicken breasts, cut into 1/4-inch-wide strips

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

2 tablespoons lime juice

4 (8-inch) flour tortillas

1/2 cup light shredded Mexican-blend cheese

1. Heat oil in a large, nonstick skillet over medium high. Add the red and green bell peppers and onion, and cook, stirring often, until vegetables are softened, about 8 minutes. Add the chicken and stir; add the salt, cumin and chili powder and cook, stirring often, until the chicken is cooked through, 5 to 6 minutes. Stir in lime juice.

2. Heat flour tortillas according to package directions; place one-fourth of the chicken mixture on half of each one and top with one-fourth (2 tablespoons) of the cheese. Fold over to close and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 405 calories, 35 g fat, 37 g carbohydrates, 4 g fiber, 13 g fat, 4 g saturated fat, 902 mg sodium

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DOUBLE CHILI-RUBBED PORK TENDERLOIN

2 tablespoons brown sugar

1 1/2 teaspoons ground ancho chili

powder

1/2 teaspoon chipotle chili

powder

2 teaspoons ground cumin

1 teaspoon salt

2 (1-pound) pork tenderloins

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine brown sugar, ancho chili powder, chipotle chili powder, cumin and salt in a small bowl. Rub mixture over the entire surface of the pork; place on prepared pan.

3. Roast until an instant-read meat thermometer inserted in the center registers 140 to 145 degrees, about 22 minutes. Remove from oven and let stand 5 minutes before cutting across into slices. Makes 6 servings.

Nutritional analysis for each serving: 178 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 4 g fat, 1 g saturated fat, 467 mg sodium