Spring-n-Summer-Recipes@yahoogroups.com
Prepare an outdoor grill on medium to high heat.
Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
Tequila-Lime Salsa:
In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
Yield: about 3 cups of salsa
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2849g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2957 | ||
Calories from Fat: 724 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.4g | 107 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 44.2g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 1079.5mg | 332 % | |
Sodium 6036.9mg | 208 % | |
Potassium 6940.4mg | 183 % | |
Total Carbohydrate 251.5g | 74 % | |
Dietary Fiber 44.6g | 178 % | |
Sugars, other 206.9g | ||
Protein 291.8g | 417 % | |
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: 2957
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