Grilled Go Fish Soft Tacos

I love fish tacos. So i tried this recipe from Hungry Girl 300 under 300, and i'm going to try another one later this week. This a tilapia grilled taco and the one i'll be making later is a baked breaded cod. The recipe makes two servings so I split them with my roommate! 1 serving is 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugar, 27g protein, 7 WW points plus

Tacos

2 tbsp limi juice

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

1/8 tsp salt

two 4-ounce raw tilapia fillets

Four 6-inch corn tortillas

1 cup shredded cabbage or dry coleslaw mix

1/4 cup chopped tomato

Avocado Cream

2 tbsp mashed avocado 

2 tbsp fat free sour cream

1/2 tsp lime juice

dash garlic powder, or more to taste

dash chili powder, or mote to taste

dash salt, or more to taste

Combine lime juice and spices for tacos in a large bowl, and mix well. Add fillets and cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to a medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Place tortillas on the grill/grill pan and grill for 1 minute per side, or until toasty. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa.

World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.