Fish Tacos
This recipe makes 4 servings
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 |
Fish is a healthy choice because it is low in fat and high in protein. Lots of vegetable toppings only add to the nutrition.
Ingredients
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onions
- 1 tsp lime juice
- 1/4 cup light sour cream or plain yogurt
- 1 tbsp minced fresh coriander
- 1 green onion, minced
- 8 small flour tortillas or corn tortillas
- 1 plum tomato, diced
- 1/2 avocado, peeled and diced
- Fish:
- 1 lb tilapia fillets or catfish fillets
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp 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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