Prep time: 20 minutes Chill time: 20 minutes Cook time: 10 minutes
per serving: 399 calories; 28 grams protein; 26 grams total fat; 5 grams fiber; 4 grams saturated fat; 14 grams carbohydrates; 44 mgs cholesterol; 402 mgs sodium; 10 WW points plus
Kid Friendly $12 Dinners Lower Calorie
Tilapia Tostadas with Creamy Lime Sauce
1.25 pounds tilapia fillets
6 tablespoons lime juice divided
coarse salt and freshly ground pepper, to taste
1/4 cup vegetable oil divided
6 6-inch corn tortillas
1 cup plain yogurt
1 teaspoon sugar
1/8 teaspoon chili powder
1 avocado pitted, peeled and sliced
3 cups shredded cabbage
1/4 cup fresh cilantro chopped
1 cup Fresh Salsa
 Rinse fish and place on a plate. Pour half of the lime juice over fish; sprinkle with salt and pepper. Cover and chill for 20 minutes.
 Meanwhile, pour the oil into a large skillet and heat over medium-high heat. When surface looks rippled, one at a time, place a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain and season with a little salt. Repeat to fry remaining tortillas.
 In a small bowl, stir together yogurt, sugar, chili powder, remaining lime juice, and a little salt to taste.
 Add a little more oil to the skillet, if needed. When hot, add fish to skillet along with lime juice from the plate; cover, and cook until opaque in the center and flaky (cut to test), about 6-7 minutes. Coarsely chop the fish.
 Place a fried tortilla on each plate and layer equally with shredded cabbage, tilapia, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.
Black Beans and Rice
1 cup chicken broth
1 cup water
2 cups long grain rice
1 15-ounce can black beans rinsed and drained
1/2 cup fresh cilantro chopped
1/4 cup olive oil
1/4 cup orange juice
2 teaspoons ground cumin
 Prepare rice according to package directions, except use half chicken broth and half water.
 Transfer cooked rice to large bowl and fluff with fork. Mix in oil, black beans, orange juice, cumin and cilantro.