Try this SUMMER FISH TACOS recipe, or contribute your own.
Suggest a better descriptionIn bowl, drizzle fish with half the lime juice, refrigerate 15 minutes. Squeeze tomatillos into another bowl, discarding skins, mash. Toss with zucchini, cilantro and remaining lime juice to make salsa, season.
In a bowl, mix chili powder, salt and cayenne. Pat fish dry, coat with spice rub. In skillet, heat oil. Cook fish until opaque. Break into bite size pieces, season.
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 542 | ||
Calories from Fat: 270 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 68mg | 21 % | |
Sodium 127.9mg | 4 % | |
Potassium 1363.4mg | 36 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 35g | ||
Protein 29.2g | 42 % | |
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: 542
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