Tortilla-less Fish Tacos

I know it sounds lame, and it is not quite as satisfying, but you definitely get full and feel terrific about what you've consumed. This has a ton of excellent roughage, protein and is pretty darn low-cal. It is assembled like this: the veggie bed, the fish, the sauce. You can customize this like crazy, but this is how we roll.

The veggie bed aka Mexi-slaw:

Chopped cabbage
canned corn
canned black beans
salsa
diced carrot
diced celery
diced red / green bell pepper
a ton of chopped cilantro
lime juice, salt, pepper to taste

Mix these ingredients vigorously!

The fish:

We use tilapia loins from costco's freezer section. You can use any white fish, such as halibut, cod, or...some...other white fish.

Remove fish from packaging, rinse, pat dry
Spray fish lightly with olive oil (spray a bit on the cookie sheet or whatever you plan to bake them on)
Sprinkle with salt, pepper, garlic powder (one could also cayenne, paprika, cumin, thyme, mexican oregano or whatever else)
Bake fish at 350 F, 10 minutes if thawed, 20 minutes if frozen

The sauce:

Most people use sour cream, which you can use. We prefer Nancy's Nonfat plain yogurt, because it's pretty much all protein. We don't have exact measurements, so eyeball it! As much yogurt as you want in a bowl.

Then, take two chipotle peppers (we buy them canned, in adobo sauce) and mince them into oblivion. Stir into the yogurt for a very, very spicy, smokey and tasty sauce. If you want them less spicy, remove seeds from peppers before mincing.

Place your Mexi-slaw on a plate, top with a tilapia fillet or two, drizzle yummy sauce on top. Consume this and feel great!