Detalles de la receta

Spicy Fish Tacos

Número de Porciones: 4

Tamaño de la porción: 1 taco

A tasty new way to use fish.

Nombre: Cantidad:
limes, juiced 2
garlic cloves, minced 2
minced cilantro 1 Tbsp
hot sauce 1 tsp
lb mahimahi or orange roughy fish fillets 1
chili powder 0.50 tsp
ground cumin 0.25 tsp
Salt and pepper to taste
olive oil 2 tsp
(6-inch) whole-wheat or corn tortillas, warmed 4
nonfat sour cream or nonfat Greek yogurt 0.33 cup
diced fresh avocado 0.25 cup
tomato, diced 1 small
red onion, diced 0.25 cup
minced cilantro 2 Tbsp
canned green chilies 1 Tbsp
chopped cabbage 1 cup
Pepper to taste

In a medium bowl, combine the lime juice, garlic, cilantro, and hot sauce.


Add the fish and turn to coat.


Let the fish marinate for 30 minutes in the refrigerator, turning once after 15 minutes.


Remove the fish from the marinade and pat slightly dry. Add the chili powder, cumin, salt, and pepper.


Heat the oil in a large nonstick skillet. Add the fish and cook for about 3 to 4 minutes per side or until tender and cooked through.


Remove the fish from the pan and cut into bite-sized pieces.


Combine the sauce ingredients.


Divide the fish among the warmed tortillas. Top with the sauce. Fold over the sides to form a taco to eat.

Información nutricional (por porción)
Calorías 245
Calorías de grasa 55
Grasa total 6g
Grasa saturada 1g
Colesterol 85mg
Sodio 335mg
Potasio n/a
Carbohidratos 20g
Fibra dietética 3g
Azúcares 4g
Proteína 25g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio : 1 Starch 3 Lean Meat 1/2 Fat