NUTRITION FACTS
Serving Size = 2 tacos (194g); Servings per container = 4; Calories 390; Total Fat 19g (24%); Saturated Fat 3g (15%); Cholesterol 65mg (22%); Sodium 680mg (30%); Total Carbohydrate 25g (9%); Dietary Fiber 0g (0%); Sugars 0g; Protein 32g.

FISH TACOS

4 servings / 1 serving = 2 tacos

FISH TACOS

4 servings / 1 serving = 2 tacos

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 lb of white fish fillets, such as tilapia
  • Juice from 1 lime
  • 2 tablespoons ancho chile powder
  • 1 teaspoon of salt
  • 1/2 cup of extra virgin olive oil
  • 8 mini corn tortillas
  • Cilantro to garnish

 

DIRECTIONS

  1. In a bowl, whisk together the lime juice, salt, and chile powder. Slowly pour the olive oil in while whisking.
  2. Heat a saucepan to medium heat.
  3. Cut fish fillets into bite sized pieces. Add the fish to the bowl of oil/chile powder and toss gently.
  4. Place the pieces of marinated fish into the saucepan once the pan is hot. Flip fish halfway through cooking, after about 6 minutes.
  5. Cook for approximately 12 minutes or until the fish reaches an internal temperature of 155 degrees Fahrenheit.
  6. Warm corn tortillas.
  7. Optional: top with Citrus Cucumber Slaw

NUTRITION FACTS
Serving Size = 2 tacos (194g); Servings per container = 4; Calories 390; Total Fat 19g (24%); Saturated Fat 3g (15%); Cholesterol 65mg (22%); Sodium 680mg (30%); Total Carbohydrate 25g (9%); Dietary Fiber 0g (0%); Sugars 0g; Protein 32g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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