Mushroom Risotto - Chef Recipe by Brett Humphries
Autumn is one of the best times of year for fruit and vegetables and herbs that love colder condi...
1/2 cup low-fat sour cream
3 Tbs minced coriander
1/4 cup lime juice
1 green pepper, finely chopped
1/2 tsp salt
1/2 tsp 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 non-stick skillet with non-stick 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 quarter 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; 5g fat (3g sat.); 23g protein; 15g carbohydrate; 2g fibre; 388mg sodium; 64mg cholesterol