| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Diabetic, Mexican, Beans, Main dish | 19 | 2 tb each |
INGREDIENTS
| 8 | Corn tortillas; | |
| 16 | oz | (1 cn)Corn black beans; rinsed and drained |
| 7 | oz | (1 cn) pink salmon; w bones, drained |
| 2 | tb | Safflower oil; |
| 1/4 | c | Fresh lime juice; |
| 1/4 | c | Fresh parsley; chopped |
| 1/2 | ts | Onion powder; |
| 1/2 | ts | Celery salt; |
| 3/4 | ts | Ground cumin; |
| 3/4 | ts | Garlic; minced |
| 1/2 | ts | Lime zest; grated |
| 1/4 | ts | Red pepper flakes; dried |
| 1/4 | ts | 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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