Easy Recipe Collection

Sprinkle frozen fish fillets with cumin and chili powder and bake according to directions.

Serve in heated taco shells and top with deli coleslaw and potato wedges as follows.

Coat baked potato wedges with vegetable oil spray and bake at 425-degrees until hot.

To bake the potatoes in a hurry, use the microwave: Wash and pierce potatoes, place in a circle on paper towel in microwave. Microwave on high for eight minutes, turn and microwave another eight minutes. Allow cooling about ten minutes, as they are very hot right out of the microwave.

Serve with: Mexican Vegetables

Ingredients:
1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce

Place 1-inch of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings, 3/4-cup each, at 70 calories, trace fat, 0 cholesterol, 284mg sodium, 13g carbohydrate, 4g fiber and 2g protein. Diabetic exchanges: 1 vegetable and 1/2 starch.

More Healthy Mexican Recipes

  Mexican Fish Stew Low Calorie Recipe
  Mexican Rice Healthy Recipe
  Spicy Mexican Quiche Cups Healthy Recipe
  Mexican Chocolate Sauce Recipe
  Mexican Style Three Bean Salad
  Mexican Turkey Stuffed Shells Low Fat Recipe
  Mexican Pork Steaks Low Carbohydrate Recipe
Search "Mexican" for many more!

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