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Suggest a better descriptionPreheat the oven to 400*F. Line a baking sheet with parchment paper.
Toss the cabbage, 1/4 cup of the cilantro, the scallions, vinegar, 1 tsp of the oil, and 1/4 tsp salt together in a bowl. In a separate bowl, combine the remaining Tbsp of cilantro, the mayonnaise, lime juice, chipotle chile, and garlic salt and season with salt and pepper to taste. Set both aside for serving.
Combine the chili powder, coriander, cumin, 1/8 tsp salt, and 1/8 tsp pepper in a bowl. Pat the tilapia dry with paper towels, brush with the remaining teaspoon of oil, and rub evenly with the spice mixture.
Place the tilapia on the baking sheet. Bake for 10 minutes. Cut apart into bite-size pieces with a fork and knife.
Smear each tortilla with 1/2 tablespoon of the mayonnaise mixture and top with some of the cabbage slaw and a few pieces of fish. Serve with lime wedges.
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Serving Size: 1 (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 310 | ||
Calories from Fat: 102 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 118.6mg | 37 % | |
Sodium 275.4mg | 9 % | |
Potassium 835mg | 22 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4g | ||
Protein 46.7g | 67 % | |
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: 310
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