1 cup grated cauliflower (2 green)
1/4 cup egg beaters (1/8 lean)
3/8 cup reduced-fat shredded Mexican cheese (6g fat/oz) (3/8 lean category)
1/8 tsp Southwest Chipotle Mrs. Dash (1/2 condiment) (If using the tomato salsa topping, omit this seasoning to stay at 3 condiments)
3.5 oz Tilapia, cooked as desired (1/2 lean)
1/2 cup shredded cabbage (1 green)
1/2 cup chopped cilantro (1/2 condiment)
Cilantro Lime Ranch:
2 Tbsp Walden Farms Ranch (1 condiment)
2 tsp fresh lime juice (1/2 condiment)
Preheat oven to 425 degrees. Line a 1/4 sheet cake pan with parchment paper. Wrap Talapia in foil and bake for 20 minutes or until flaky.
Grate 1 cup of cauliflower and place in a medium-sized bowl. Add 1/4 cup egg beaters, 1/2 cup cheese. Add a 1/8 tsp of Southwest Chipotle Mrs. Dash. Add salt and pepper to taste. Mix with a spoon and place on the parchment. Spread as thin as possible in a rectangle or circle avoiding holes in the mixture. Bake at 425 degrees for 30 minutes. The crust will be browned and look a bit like a quiche looks on the top. These can be made ahead of time and refrigerated. Just heat them in the microwave on a couple paper towels for 30 seconds.
In a small bowl, combine ranch dressing and lime juice, and stir until blended. Add a touch of salt if necessary.
Lay out a piece of foil larger than the tortilla. Chop the talapia small chunks, and place them in the center of the tortilla. Top with shredded cabbage and cilantro. Serve the ranch lime dressing on the side and drizzle it on as you eat. (If you add it to the burrito before rolling it up, the tortilla will get a bit soggy and you won’t be able to taste the dressing.)
Recipe makes one very filling fish burrito.
Lime Ranch Drizzle: 2 Condiments