For the fish:
In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
Heat coconut oil in pan over medium-high heat until HOT.
Lay fish fillets in pan and cook for 5 minutes without turning.
After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.
Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes and chipotle lime crema (or top with cilantro-lime cabbage coleslaw) and enjoy!
For the Chipotle Lime Crema:
Mix all ingredients in blender. Blend until smooth.
Chill in fridge until ready to eat with tacos!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (917g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 452 (30%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 272.5mg||84 %|
|Sodium 1587.6mg||55 %|
|Potassium 2340.8mg||62 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 134.7g|
|Protein 108g||154 %|
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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: 1497
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