Friday Nite Fish Tacos
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,243.1
- Total Fat: 54.2 g
- Cholesterol: 253.7 mg
- Sodium: 496.1 mg
- Total Carbs: 97.7 g
- Dietary Fiber: 19.3 g
- Protein: 95.0 g
View full nutritional breakdown of Friday Nite Fish Tacos calories by ingredient
Introduction
Tasty, relatively low-Sodium goodness packed with heart-healthy OMEGA-3 fatty acids. Tasty, relatively low-Sodium goodness packed with heart-healthy OMEGA-3 fatty acids.Number of Servings: 1
Ingredients
-
Atlantic, wild-caught, Salmon - (1 fillet/person)
Shredded Green Cabbage - (1 C)
Red Ripe Tomatoes - (1 C diced or sliced)
Ripe Avocado - (1/2 avocado, sliced) (optional)
Pace Picante Sauce - Hot or Mild - (optional)
Sour Cream, Light (optional)
Corn Tortillas, warmed (2-6 per person)
Directions
Thoroughly cook your Salmon, grilled or pan fried using a light cooking oil spray so the fish won't stick to the pan.
Grate your cabbage - for taco topping and put in a small serving dish or bowl.
Slice or dice your tomatoes - for taco topping and put in a small serving dish or bowl.
Peel, seed and slice the avocado - for taco topping and put in a small serving dish or bowl.
Warm the corn tortillas in a toaster oven until they are toasty-warm but not crunchy. Keep covered on a separate plate or tortilla container.
Put the Light Sour Cream in a serving dish - for taco topping.
Put the Pace Picante Sauce (Hot or Mild) in a serving dish - for taco topping.
When all the ingredients are ready and at the table, take a warmed tortilla, put slivers of the cooked Salmon and any of the other ingredients as toppings to make your Fish Taco as you like it.
Figure on 1 Salmon Fillet per person, which will break down into 3-6 servings/person depending on the individual's taste.
ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user SPARKLE72023.
Grate your cabbage - for taco topping and put in a small serving dish or bowl.
Slice or dice your tomatoes - for taco topping and put in a small serving dish or bowl.
Peel, seed and slice the avocado - for taco topping and put in a small serving dish or bowl.
Warm the corn tortillas in a toaster oven until they are toasty-warm but not crunchy. Keep covered on a separate plate or tortilla container.
Put the Light Sour Cream in a serving dish - for taco topping.
Put the Pace Picante Sauce (Hot or Mild) in a serving dish - for taco topping.
When all the ingredients are ready and at the table, take a warmed tortilla, put slivers of the cooked Salmon and any of the other ingredients as toppings to make your Fish Taco as you like it.
Figure on 1 Salmon Fillet per person, which will break down into 3-6 servings/person depending on the individual's taste.
ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user SPARKLE72023.