Try this grilled fish tacos recipe, or contribute your own.
Suggest a better descriptionPrep
- Preheat 2-sided tabletop grill.
- Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
- Chop cilantro (leaves only).
- Check fish for bones; cut fish lengthwise into 1-inch-wide strips.
Steps
1. Squeeze juice of one-half lime (1/2 tablespoon) over fish; sprinkle both sides of fish with adobo. Let stand 10 minutes to marinate.
2. Stir rice into boiling water, cover, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir).
3. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half lime (1/2 tablespoon) over cabbage; stir to coat and set aside.
4. Place fish on grill; close lid and cook 3-4 minutes until fish is 145°F (or flesh separates easily).
5. Heat tortillas in microwave following package instructions.
6. Spread 1 tablespoon artichoke dip over each tortilla. Add fish strips down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 218 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 234.5mg | 8 % | |
Potassium 148.2mg | 4 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 45.7g | ||
Protein 4.3g | 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: 218
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