Reuben's Journey: Week 12
Sept. 4, 2012 at 4:04 a.m.
Updated Sept. 5, 2012 at 4:05 a.m.
Starting Weight: 343
Current Weight: 280
Exercise: Reuben Ybarra ran his first two 5Ks. He will also continue aqua zumba, walking, upper arm and leg weight training.
Grilled Fish Tacos
Prep time: 20 minutes
Cook time: 15 minutes
1/2 avocado, peeled and chopped1 lime, juiced
4 fish fillets (like cod, mahi mahi or tilapia)
12 H-E-B corn tortillas2 cups H-E-B Ready Fresh Go Pico de Gallo
2 cups H-E-B Ready Fresh Go shredded cabbage
1/4 cup H-E-B light dressingCombine avocado and lime juice in a bowl; set aside.
Season fish fillets with salt and pepper; arrange on prepared baking sheet.
Cover with plastic wrap and keep refrigerated until ready to grill.
Heat charcoal or gas grill to 375 degrees.
Spray fish-grilling rack with non-stick cooking spray.
Place fillets in rack and secure lid.
Grill fillets for 3 to 4 minutes on each side until the fish begins to flake in the center.
Combine pico de gallo and cabbage in a bowl and set aside.
Wrap tortillas in plastic wrap and heat them on high power in the microwave for 1 minute, 15 seconds or until soft.
Place 1/3 of the cooked fish in a tortilla and top with pico mixture, avocado and a teaspoon of light dressing.
Makes 4 servings (3 tacos each)
Nutrition information: One serving = 3 tacos
Calories 360, protein 26 grams, fat 5 grams, saturated fat 1 gram, carbohydrate 49 grams, dietary fiber 6 grams, sugar 7 grams, cholesterol 75 mg, sodium 530 mg