Fish Tacos
Fish is a healthy choice because it is low in fat and high in protein. Lots of vegetable toppings only add to the nutrition.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 447 |
| pro | 31 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 45 g |
| fibre | 6 g |
| chol | 53 mg |
| sodium | 541 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 25% |
| vit A | 23% |
| vit C | 15% |
| folate | 57% |
-
1/2 cup (125 mL) shredded carrot
1/4 cup (50 mL) thinly sliced red onion
1 tsp (5 mL) lime juice
1/4 cup (50 mL) light sour cream or plain yogurt
1 tbsp (15 mL) minced fresh coriander
1 green onion, minced
8 small flour or corn tortillas
1 plum tomato, diced
Half avocado, peeled and diced
Fish:
1 lb (500 g) tilapia or catfish fillets
1 tbsp (15 mL) vegetable oil
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Preparation:
Fish: On plate, combine oil, chili powder, oregano, salt and pepper; add fish and turn to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes.
Meanwhile, in small bowl, combine carrot, red onion and lime juice. In separate small bowl, combine sour cream, coriander and green onion.
Break fish into chunks; divide among tortillas. Top with sour cream mixture, carrot mixture, tomato and avocado.
Source
Canadian Living Magazine: March 2006; Get Grilling: Summer 2007
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