| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Diabetic, Main dish, Mexican | 19 | 2 tb each |
INGREDIENTS
| 8 | Corn tortillas | |
| 16 | oz | 1 cnCorn black beans |
| rinsed and drained | ||
| 7 | oz | 1 cn pink salmon w bones |
| drained | ||
| 2 | T | Safflower oil |
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Fresh parsley, chopped |
| 1/2 | t | Onion powder |
| 1/2 | t | Celery salt |
| 3/4 | t | Ground cumin |
| 3/4 | t | Garlic, minced |
| 1/2 | t | Lime zest, grated |
| 1/4 | t | Red pepper flakes, dried |
| 1/4 | t | Chili pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips. (How making these into tacos? I enjoy cooking but not that much.) Food Exchange per serving: 1/2 LOW-FAT MEAT EXCHANGE + 1/2 STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD: 75mg; FAT: 2g; Source: Light & Easy Diabetes Cusine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 81.2mg
Potassium: 62.7mg
Carbohydrates: 6.3g
Fiber: 1.1g
Sugar: <1g
Protein: 1.2g