Fish Taco

FOR THE PICKLED ONIONS:
1 large onion, thinly sliced in rounds
2 tablespoons water
2 tablespoons white wine vinegar
Pinch salt

FOR THE SLAW:
4 cups shredded cabbage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro

FOR THE FISH TACO:
4 4-ounce grouper or halibut fillets
4 large whole-wheat flour tortillas, about 9-inches in diameter
1/2 cup Pico de Gallo

1. In a large saucepan or kettle, boil 1 quart of water. Place onion slices in a colander. Pour boiling water over onions and drain well. Set aside.

2. In a small bowl, combine water, vinegar and salt. Add onions and marinate covered for at least 1 hour at room temperature.

3. In a medium bowl, combine all ingredients for slaw. Set aside.

4. Preheat oven for grilling or broiling. Grill fish 3 to 5 minutes on each side to desired doneness.

5. Place tortilla flat on plate. Place fish in center of tortilla and fold into a cone shape. Garnish with 1/4 cup pickled onions, 1 cup slaw and 2 tablespoons Pico de Gallo.

Makes 4 servings (295 calories per serving, 32 gm carbohydrate, 7 gm fat, 5 gm fiber)