Nutrition Facts
  Servings Per Recipe: 1
  Serving Size: 1 serving
Amount Per Serving
  Calories 113.8
  Total Fat 1.4 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.1 g
  Cholesterol 55.0 mg
  Sodium 41.2 mg
  Potassium 90.4 mg
  Total Carbohydrate 4.7 g
      Dietary Fiber 1.4 g
      Sugars 0.8 g
  Protein 21.5 g
  Vitamin A 16.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 3.1 %
  Vitamin C 20.0 %
  Vitamin D 0.0 %
  Vitamin E 1.6 %
  Calcium 2.7 %
  Copper 2.2 %
  Folate 2.1 %
  Iron 4.6 %
  Magnesium 1.2 %
  Manganese 2.7 %
  Niacin 1.4 %
  Pantothenic Acid     1.2 %
  Phosphorus     1.1 %
  Riboflavin 2.1 %
  Selenium 0.4 %
  Thiamin 1.3 %
  Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cilantro-Lime Tilapia

View the full Cilantro-Lime Tilapia Recipe & Instructions
Submitted by: DAJAGR

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cilantro-Lime Tilapia

108 calories of Tilapia filet, (4 oz)

10 calories of Limes, (0.50 fruit (2" dia))

6 calories of Pepper, red or cayenne, (1 tsp)

0 calories of Cilantro, raw, (4 tbsp)


Nutrition & Calorie Comments  

I've fixed this 3 times over the past couple weeks. My whole family loves it! I do a little bit of onion powder, salt and pepper. Submitted by:
KHUNDLEY
(3/16/11)
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My husband and I love tilapia, and we love cilantro and lime so this was the perfect food for us! I didn't use any "seasoning" just freshly ground sea salt and pepper. So delicious! Submitted by:
GLASSHOUSE1
(2/5/10)
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This is a great recipe; so full of flavor. I used kitchen twine to tie up the parchment so it wouldn't unfold. Also, when serving, I squeeze the cooked limes over the fish...that gave it even more flavor. For the seasoning, I made a mix of garlic powder, cumin, salt, pepper, and NM chili powder. Submitted by:
MINDYLH13
(3/13/08)
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