Enjoy!
Preheat grill pan on medium heat. Mix together crema with the juice of 1 lime, chipolte pepper, and a handful of cilantro and set aside. Drizzle a light coating of oil over fish and rub with chili powder and salt and pepper. Grill fish for 4 minutes on each side. Combine fish, cabbage, crema and ovacado slices into a warm tortilla and serve with lime and hot sauce.
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Serving Size: 1 Serving (587g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 936 | ||
Calories from Fat: 185 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 92.6mg | 28 % | |
Sodium 317.4mg | 11 % | |
Potassium 1481.1mg | 39 % | |
Total Carbohydrate 156.2g | 46 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 130.3g | ||
Protein 42g | 60 % | |
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: 936
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