Shelley's Fish Tacos
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 440.0
- Total Fat: 19.0 g
- Cholesterol: 57.5 mg
- Sodium: 1,226.6 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 10.6 g
- Protein: 27.8 g
View full nutritional breakdown of Shelley's Fish Tacos calories by ingredient
Introduction
I make my own guacamole with the avocado by just adding garlic salt and chili powder to taste. You could lessen the sodium if you used your own spices too. I make my own guacamole with the avocado by just adding garlic salt and chili powder to taste. You could lessen the sodium if you used your own spices too.Number of Servings: 4
Ingredients
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8 Mission Multi-Grain Flour Tortillas
16 oz. tilapia fillets
1 tsp. chicken fajita seasoning
1 cup avocado
4 tbsp. salsa ranch dressing
pico de gallo
Directions
Sprinkle the tilapia with the chicken fajita seasoning. Pan fry the tilapia in 1 tbsp. olive oil over medium heat.
If you make guacamole with the avocado, spread 1 tbsp. on the tortilla then pour about 1/2 tbsp. salsa ranch on top. Place about 2 oz. tilapia over that, and add pico de gallo. Fold and enjoy!
You can cut calories by eating one taco per person and serving with fat free refried beans and corn.
Number of Servings: 4
Recipe submitted by SparkPeople user SKEYDOO.
If you make guacamole with the avocado, spread 1 tbsp. on the tortilla then pour about 1/2 tbsp. salsa ranch on top. Place about 2 oz. tilapia over that, and add pico de gallo. Fold and enjoy!
You can cut calories by eating one taco per person and serving with fat free refried beans and corn.
Number of Servings: 4
Recipe submitted by SparkPeople user SKEYDOO.
Member Ratings For This Recipe
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