Detalles de la receta

Fish Tacos with Avocado Salsa

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Número de Porciones: 4

Tamaño de la porción: 2 tacos

Since experts recommend eating seafood at least twice a week, take a break from the standby beef taco and go fish.

Nombre: Cantidad:
all-purpose flour, spooned into measuring cup and leveled 0.25 cup
cornmeal 0.25 cup
onion powder 0.50 tsp
chili powder 0.50 tsp
fish fillets (1 lb total) such as tilapia, rinsed, patted dry, and cut in 8 strips total 4
canola oil, divided 2 Tbsp
salt 0.25 tsp
corn tortillas, warmed 8
of a medium avocado, peeled, pitted, and diced 0.50
fresh pico de gallo, salsa verde, or picante sauce 0.50 cup
medium lime, cut into 8 wedges 1
1:

Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.

 2:

Heat canola oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on serving platter and sprinkle evenly with salt.

 3:

Place fish in warmed tortillas and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedges over each tortilla.
Información nutricional (por porción)
Calorías 375
Calorías de grasa 125
Grasa total 14g
Grasa saturada 2g
Colesterol 75mg
Sodio 335mg
Potasio n/a
Carbohidratos 37g
Fibra dietética 5g
Azúcares 2g
Proteína 27g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 1/2 Starch 3 Lean Meat 1 Fat
For More Recipes:
The Heart-Smart Diabetes Kitchen book cover

The Heart-Smart Diabetes Kitchen

American Diabetes Association

Bring the taste of fresh, natural ingredients and wholesome meals to your table. Featuring 151 recipes made with canola oil - one of the healthiest cooking oils available - this cookbook will allow you to serve dishes that are low in saturated fat and cholesterol but high in flavor in no time. It's just what the doctor, and your inner chef, ordered.