I *LOVED* these!
- 2 Corn (hard) Taco Shells (I used Old El Paso Stand ‘n Stuff)
- 1/4 cup Black Beans, rinsed and drained
- 1/2 cup Pace Picante Sauce, divided (hot, medium or mild)
- 2 leaves Romaine Lettuce, chopped
- 2 oz. Talapia, pan-grilled in cooking spray, chunked
- 1 slice onion, chopped
- 1/2 cup mini carrots, matchsticks or shredded coarsely
- 10 large green or black olives
- 1 Tangerine
Heat black beans with 1/4 cup Picante Sauce and mash together. Spread the bean mix into the heated Taco Shells. Top with lettuce, fish, onions, carrots and remaining picante sauce.
Serve with olives. Fruit is for dessert. Very tasty and satisfying.
CALORIES 410, CARBS 51, FAT 12.1, PROTEIN 21.5, FIBER 7.2
