Fish Tacos with Avocado Salsa
Since experts recommend eating at least 8 oz of seafood a week for most adults, take a break from the standby beef taco and go fish! See the recipe video below.
INGREDIENTES
- 1/4 cup all-purpose flour, spooned into measuring cup and leveled 60 mL
- 1/4 cup cornmeal 60 mL
- 1/2 tsp onion powder 2 mL
- 1/2 tsp chili powder 2 mL
- 4 fish fillets (1 lb/500 g), such as tilapia, rinsed, patted dry, and cut into 8 strips total 4
- 2 Tbsp canola oil 30 mL
- 1/4 tsp salt 1 mL
- 8 corn tortillas, warmed
- 1/2 medium avocado, peeled, pitted, and diced
- 1/2 cup fresh pico de gallo, salsa verde, or picante sauce 125 mL
- 1 medium lime, cut into 8 wedges
INSTRUCCIONES
- 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 a 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 wedge over each tortilla.
- Flavorful tip: Salsa doesn't have to be limited to Mexican fare. It can be used as a spread for sandwiches and topping for simple cuts of meat, poultry, and fish.
RINDE
4 servings
TAMAÑO DE LA PORCIÓN
2 tacos
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 375 |
| Grasa total | 14 g |
| Grasa saturada | 2.2 g |
| Colesterol | 75 mg |
| Carbohidratos | 37 g |
| Fibra | 5 g |
| Proteína | 27 g |
| Sodio | 335 mg |
