80--- Blackened Tilapia Po'Boy Wrap

Even as a Montana native, I do realize what Fat Tuesday is all about.  Indulgence, right?  But if you have been trying really hard to make healthy lifestyle changes in the new year, why blow it all for one day if you don't have to sacrifice any flavor by eating healthy?

Po'boys can be 80s IF you reduce the amount of white flour involved, which translates to no chewy baguette.  Use a tortilla and you can still have all of the spicy cajun flavor, but less dough.

Blackened Tilapia Po'Boy Wrap
Serves 2

2- 4 oz tilapia filets
1 tsp olive oil
1 Tbsp cajun seafood boil (cajun seasoning will work)
1 tsp paprika
1/2 tsp crushed fennel seeds
2- 10" tortillas
4 large red romaine lettuce leaves
1 large ripe tomato, seeded and chopped

SPICY AIOLI
1/4 cup low fat plain yogurt
1 tsp adobo sauce (or to taste-- it's spicy!)

Mix together cajun boil, paprika, and crushed fennel seeds.  Preheat grill or oven to 400 degrees.  Rub each tilapia filet with 1/2 tsp olive oil, then liberally rub in half of the seasoning mixture into each filet (both sides).  Wrap each filet with a double layer of aluminum foil.  Place filets on grill or in oven for 12-15 minutes, until fish is flaky.

While fish is cooking, whisk together sauce ingredients and place into refrigerator until ready to use.

To serve: place two lettuce leaves into the middle of a tortilla.  Spoon on 1 Tbsp aioli onto  the leaf, then top with cooked filet.  Sprinkle with chopped tomatoes and additional 1 Tbsp aioli.  Wrap tortilla around ingredients and serve!

Nutrition Info per 1 wrap: 272 calories, 7.5 g fat, 30 g protein, 19 g carbohydrates, 1.5 g fiber