Delicious Recipes Made With IdealLean Seasonings

For the fish:
3‐4 Fillets of any white fish (I used Tilapia)
IdealLean Jamaican Jerk Seasoning
0 Calorie Spray Butter

For the Shrimp:
IdealLean Jamaican Jerk Seasoning
Slap Ya Mama Seasoning
0 Calorie Spray Butter

For the Veggies (for 2 tacos):
1 Jalapeno
Handful of Shredded Red Cabbage
Handful of Shredded Green Cabbage
2 layers of Red Onion
2 Pineapple Rings

For the White Sauce (for 2 tacos):
2 tbsp. (30g) Fat-Free Sour Cream
1/2 tsp. IdealLean Jamaican Jerk Seasoning
1⁄4 tsp. Slap Ya Mama Cajun Seasoning
1⁄4 tsp. Lime Juice

14g Low Fat Shredded Mozzarella
2 Small Tortillas

Directions:

1. Thaw your shrimp & fish. If you use wooden skewers for your shrimp, be sure to soak them for at least 30 minutes to prevent them from burning.
2. Light your coals, & while its warming up, prep your food.
3. Add your shrimp onto your skewers. Spritz on some 0 cal butter & sprinkle on a thin coat of IdealLean Jamaican Jerk & Slap Ya Mama Seasoning. Set aside.
4. Lay out your fish fillets & pat dry. Sprinkle on a thin layer of IdealLean Jamaican Jerk seasoning, then spritz with 0 cal butter.
5. Slice the top off of your jalapeno & then slice it in half. Remove the seeds. Set aside.
6. Slice the onion in half, & remove 2 of the layers to one of the halves. Set aside.
7. Slice & shred a section of each cabbage; enough to make about a handful of each. If you like your cabbage raw, set it aside. I like mine cooked, so I spread it on some foil, spritzed it with EVOO spray & set it in the oven at 350 for about 10 minutes. Once cooked, I set it aside until everything is done cooking.
8. When the coal/grill is ready, spay the grill gate with EVOO. Place your fish, shrimp skewers, & veggies on the grate. Fish & small amounts of fruits & veggies cook quickly, so only 2‐3 minutes is needed on each side, depending on the heat of the grill. (I stay outside with the food since its cooking for just a short time. Im not exactly the best at grilling 😛 But, if you’re good at it, you can use this time to start making your sauce.)
9. Once removed from the heat, chop your veggies. (I love grilled onions & pineapple, so I chop them into them to about the size of tip of my pinky. Jalapeños, however, I like, but in small amounts. I knew it’d add some great flavor! I chopped mine into the size of pencil erasers)
10. For the sauce, grab a plastic zip baggie, and place a corner in the cup. Drape the top of the bag around the cup. Add 2 tbsp. (30 g) of Fat-Free Sour Cream into the bag, as well as 1⁄2 tsp. IdealLean Jamaican Jerk Seasoning, 1⁄4 tsp. Slap Ya Mama Seasoning, & 1/4 tsp. Lime Juice. Twist the bag just above the mixture and squeeze/roll the sauce until blended together.
11. Place shredded cabbages onto a tortilla, followed by fish, fruit & veggies. (I didn’t measure how much of each I put on. I just added what looked like enough of each. Add cheese (7g) to each taco.) Here you can add your shrimp if you want, but I choose to eat mine on the side.
12. Snip a very small piece of the baggie corner. Keep the part above the mixture twisted or closed off from the rest of the baggie and drizzle it over your tacos.

Eat & Enjoy!