Char the green part of the spring onion along with the kiwi and jalapeno pepper in a dry frying pan. Process charred ingrediants along with the juice of one lime and a handful of coriander till liquid. Season to taste with salt, olive oil and chipotle pepper.
Mix shredded cabbage with red wine vinegar, salt, zest and juice of orange
Fry seasoned and oiled fish in a tbsp of Olive oil alongside the white part of spring onions and peppers.
Combine all ingrediants on a warm taco and top with a dollop of yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1170g)|
|Recipe Makes: 1|
|Calories from Fat: 59 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 18.4mg||6 %|
|Sodium 462.6mg||16 %|
|Potassium 2155.9mg||57 %|
|Total Carbohydrate 101.6g||30 %|
|Dietary Fiber 20.1g||81 %|
|Sugars, other 81.5g|
|Protein 24.6g||35 %|
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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: 475
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