Double Baked Cheese Souffles with Marmalade-Braised Red Cabbage
Make the soufflés to the end of step 3 the day before; chill. Make the braised cabbage a couple of d...
½ cup low-fat sour cream
3 tablespoons minced coriander
¼ cup lime juice
1 green pepper, finely chopped
½ teaspoon salt
½ teaspoon chilli powder
4 corn tortillas
In a small bowl, stir together sour cream, 2 tablespoons of coriander and 1 tablespoon of lime juice; set aside.
Coat an 8-inch nonstick skillet with nonstick spray; heat over medium heat. Add green pepper; cook 3 minutes. Add cod to pan and sprinkle with 2 tablespoons of lime juice, salt and ¼ teaspoon of chilli powder. Cover; cook 15 minutes or until fish is cooked through.
In a medium-size bowl, flake fish; add skillet contents. Add remaining coriander, lime juice and chilli powder to bowl; stir gently. Heat tortillas. Divide fish among tortillas and serve with sauce.
Store limes in the refrigerator, in a plastic bag, up to 10 days uncut, 5 days if sliced. They are best when firm, heavy for their size and deep green in colour.
202 calories; 5 g fat (3 g sat.); 23 g protein; 15 g carbohydrate; 2 g fibre; 388 mg sodium; 64 mg cholesterol