Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
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Serving Size: 1 to 6 serving (479g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 298 | ||
Calories from Fat: 203 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 201.4mg | 7 % | |
Potassium 507.5mg | 13 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 20.3g | ||
Protein 4.2g | 6 % | |
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: 298
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