Heat grill. Grill fish fillets for about 3 minutes on each side until fully cooked, then remove and place on a small platter. (Alternatively, spray a nonstick skillet with nonstick cooking spray, place fillets in skillet, and cook for 3 minutes on each side over medium-high heat.) Using a fork, flake the meat into a coarse mixture, and place in a small serving bowl. Warm tortillas in the oven or, if desired, grill briefly on a small baking tray in a single layer. Assemble 6 small bowls for serving scallions, cilantro, black beans, lettuce, red peppers, and salsa. Cut limes into quarters and place on a small plate. Allow diners to assemble their own tacos, using freshly squeezed lime juice and hot sauce to complete the taco as desired.
Calories: 243 calories, Carbohydrates: 35 g, Protein: 19 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 28 mg, Sodium: 257 mg, Fiber: 5 g
Exchanges per serving: 2 starch, 2 lean meat. Carbohydrate choices: 2.
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Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.