Serve on hard shell or soft shell
Grill or broil fish, chop coarsely.
Heat 2 T oil in skillet, add zucchini and scallions. Cook 5 minutes. Add chili powder, oregano, salt and pepper. Stir in pinto beans, corn, 2 cups baby spinach, and 3/4 cup salsa. Use some to top fish tacos and most of this mix on the side.
Add fish to tacos, top with salsa, uncooked spinach, some of the veggie mix, cheese, sour cream and or guacuemole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (542g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 487 | ||
Calories from Fat: 175 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 118.8mg | 37 % | |
Sodium 969.1mg | 33 % | |
Potassium 1730.5mg | 46 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 23.3g | ||
Protein 47.9g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 487
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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