Recipe Details

Fish Tacos with Avocado Salsa

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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.

Name: Amount:
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.
Nutritional Information (per serving)
Calories 375
Calories from Fat 125
Total Fat 14g
Saturated Fat 2g
Cholesterol 75mg
Sodium 335mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber 5g
Sugars 2g
Protein 27g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 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.