Fish Tacos


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 723.9
  • Total Fat: 33.6 g
  • Cholesterol: 91.4 mg
  • Sodium: 267.8 mg
  • Total Carbs: 60.5 g
  • Dietary Fiber: 16.9 g
  • Protein: 55.8 g

View full nutritional breakdown of Fish Tacos calories by ingredient



Number of Servings: 2

Ingredients

    Cabbage, fresh, 4 cup, chopped (remove)
    Red Ripe Tomatoes, 1 cup, chopped or sliced (remove)
    Onions, raw, .33 cup, chopped (remove)
    Cilantro, raw, 4 tbsp (remove)
    Lime Juice, .125 cup (remove)
    Olive Oil, 5 1tsp (remove)
    *Tilapia, 16 oz (remove)
    Chili powder, 1 tsp (remove)
    Corn Tortillas, 6 tortilla, medium (approx 6" dia) (remove)
    Avocados, California (Haas), 1 fruit without skin and seeds (remove)

Directions

Combine first 4 ingredients. Add juice, 1 T. oil, 1/4 tsp salt,. Toss to combine and chill while cooking fish. Sprinkle chili powder on fish and saute in remaining oil. Break fish into pieces and divide onto 6 heated corn tortillas. Top with cabbage salad and sliced avocado.

Number of Servings: 2

Recipe submitted by SparkPeople user MLYNNE2011.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    These are vary good. - 3/16/11

    Reply from MLYNNE2011 (3/17/11)
    Hi PD. My Ensalada de Repollo also works very well with these fish tacos, so you can make that and plan to use the leftovers to go in the tacos. Glad you liked them!