Try this Seafood Tacos with Corn Salsa recipe, or contribute your own.
Suggest a better description1. Marinate fish in lime juice and olive oil for 30 minutes. 2. Grill fish on barbecue or broil in oven for 10 minutes total per inch of thickness, about 5 minutes per side. Fish is ready when flesh turns opaque in center. 3. Heat tortillas until pliable. With 2 tortillas halfway overlapping each other, place fish in center and garnish to taste. Use toothpicks or roll in waxed paper to hold tacos together. Note: Halibut, shark, barracuda, bonito, mackerel or tuna may be substituted for rockfish. Corn Salsa In medium bowl, combine all ingredients. Let set 1 hour to blend flavors. Makes 4 servings. Preparation time: About 20 minutes. Marinating time: About 10 minutes. Corn Salsa Preparation time: About 15 minutes. Marinating Time: About 1 hour. Per serving (without salsa): About 262 cal, 25 g pro, 24 g car, 6 g fat, 20% cal from fat, 41 mg cholesterol, 390 mg sod, 4 g fiber. Per serving (Corn Salsa): About 113 cal, 3 g pro, 27 g car, 1 g fat, 6% cal from fat, 0 mg cholesterol, 313 mg sod, 5 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest by Carriej999
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 32 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 39.7mg | 12 % | |
Sodium 127.8mg | 4 % | |
Potassium 559mg | 15 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.9g | ||
Protein 23.9g | 34 % | |
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: 208
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