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Fish Tacos with Avocado Salsa
Number of Servings: 4
Serving Size: 2 tacos
Since experts recommend eating seafood at least twice a week, take a break from the standby beef taco and go fish.
|all-purpose flour, spooned into measuring cup and leveled||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|
|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|
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.
|Calories from Fat 125|
|Total Fat 14g|
|Saturated Fat 2g|
|Dietary Fiber 5g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 1/2 Starch 3 Lean Meat 1 Fat|
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.
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