Chipotle Fish Tacos

Marinade
1/8 C olive oil
2 tbsp white vinegar
2 tbsp fresh lime juice
2 tbsp lime zest
1 1/2 tsp honey
2 cloves minced garlic
1/2 tsp cumin
1/2 tsp chili powder
1 tsp hot sauce
s & P
1 lb tilapia filets or other whitefish

Dressing
8 oz greek yogurt
1/2 seasoning packet "chipotle rub" (I found one on the isle with the marinade packets)
2 tbsp fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
s & p to taste

Toppings
1 pkg corn tortillas
chopped tomatoes
chopped red onion
avocado slices
chopped cilantro
shredded cabbage
lime wedges

1. combine all ingredients and pour over fish filets.
2. refridgerate at least 1 hour - up to overnight
3. remove fish from marinade and grill 4 minutes each side or until opaque. meanwhile prepare dressing
4. crumble/flake fish and place in warmed tortillas.  top with dressing and toppings
5. enjoy guilt-free fish tacos!

With the ingredients I used, it was 411 calories for 2 tacos

Skinny Pesto Chicken Pizza

Ingredients

1 store bought thin whole wheat pizza crust

1/4 C sotre bought basil pesto sauce

1 chicken breast - thinly sliced and sauteed

1/2 C sliced fresh mushrooms

2 roma tomatoes - sliced

3 cloves garlic - minced

1/4 C reduced fat feta crumbles

1/8 C fresh grated parmesan

1/2 C reduced fat shredded cheese of choice (I used colby jack)

1/2 tbsp pizza seasoning

s & p to taste

1. Place crust on a a pizza tray and spread surface with pesto sauce. 

2.  Place toppings in any order you like.  I did tomatoes, mushrooms, garlic, chicken, feta, parmesan, colby-jack and then seasonings.

3. Bake at 375* 12-15 minutes or until cheese is melted and crispy at edges.

4. Enjoy guilt-free pizza!

My calculations with products I used were 340 cals/2 pieces of pizza or 1/4 of the pizza