Try this Fish Tacos - Marion Cunningham recipe, or contribute your own.
Suggest a better descriptionToss the scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside. Sprinkle salt and cumin evenly over one side of the fish fillets, and drizzle the lime juice over the fillets. Heat a large skillet over medium heat, film the bottom with 2 T. of the corn oil, add the fish, and cook until the fish is done, only a minute or two, depending on the thickness of the fillets. In another large skillet, heat the remaining 2 T. of corn oil and quickly fry the tortillas, one at a time, over medium-high heat. for a few seconds on each side. Drain on paper towels. Place a pieces of fish on each tortilla, top with some of the tomato mixture and serve at once. NOTE: "When Americans think of tacos, they almost never think of fish; but corn tortillas with fish, seasoned with cumin, lime juice, and cilantro, are typical Mexican tacos. Just about any kind of fish or shellfish is good this way." REG 4 shared by Karin Baumgardner, Issaquah, WA Recipe by: The Supper Book - Marion Cunningham Posted to MC-Recipe Digest by KSBAUM
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Serving Size: 1 Serving (1019g) | ||
Recipe Makes: 4 | ||
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Calories: 1158 | ||
Calories from Fat: 844 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.8g | 125 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 52.1g | ||
Polyunsanturated Fat 28.3g | ||
Cholesterol 67.2mg | 21 % | |
Sodium 124.8mg | 4 % | |
Potassium 2294.6mg | 60 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 43.2g | ||
Protein 31.6g | 45 % | |
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: 1158
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