Recipe of the Week – Fish Tacos with Avocado Salsa
Perfect Cinco De Mayo Recipe!
I found this recipe via the diabeticgourmet.com and it jumped out at me as the perfect way to celebrate Cinco De Mayo in a health-conscious way.
Fish Tacos with Avocado Salsa
Ingredients:
1/4 cup all-purpose flour, spooned into measuring cup and leveled
1/4 cup cornmeal
1/2 tsp onion powder
1/2 tsp chili powder
4 fish fillets (1 lb), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total
2 Tbsp canola oil
1/4 tsp salt
8 corn tortillas, warmed
1/2 medium avocado, peeled, pitted, and diced
1/2 cup fresh pico de gallo, salsa verde, or picante sauce
1 medium lime, cut into 8 wedges
Directions:
Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
Heat canola oil in a large nonstick skillet over medium-high heat. Add fish; cook for 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.
Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo. Squeeze a lime wedge over each tortilla.
NOTES:
Experts recommend eating seafood at least twice a week, so take a break from the standby beef taco and go with fish.
Recipe Yield: 4 servings Serving size: 2 tacos
NUTRITIONAL INFORMATION PER SERVING:
Calories: 375
Fat: 14 grams
Saturated Fat: 2.2 grams
Fiber: 5 grams
Sodium: 335 milligrams
Cholesterol: 75 milligrams
Protein: 27 grams
Carbohydrates: 37 grams
