Fish tacos w/sour cream, repollo (cabbage), and pico de gallo
Making the batter
1.Mix into a bowl 2 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon pepper.
2.Mix in water slowly and adjust the water so that the batter doesn't come out to watery.
3.Cut fish fillets through the middle into 2 pieces.
4.
Add water slowly to make sure that batter isn't to watery, don't add all of the water if batter is to watery.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 514 | ||
Calories from Fat: 58 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 169mg | 52 % | |
Sodium 207.9mg | 7 % | |
Potassium 1106.2mg | 29 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 37.8g | ||
Protein 73.4g | 105 % | |
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: 514
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