Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 8
Culinary suggestions
Freeze extra lime juice to be used later.
Ingredients
Fish
- 2 kilos of cod fillets
- 3 tbsp lime juice (about 2 limes)
- 1 tomato, chopped
- 1/2 onion, chopped
- 3 tbsp chopped cilantro
- 1 teaspoon of oil
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
Fame
- 2 cups chopped red cabbage
- 1/2 cup green onion, chopped
- 3/4 cup non-fat sour cream
- 3/4 cup salsa
- 8 6-inch corn tortillas
Directions
- Preheat the oven to 350°.
- Place the fish within the baking dish.
- Mix the lime juice, tomato, onion, cilantro, oil, cayenne pepper, black pepper and salt. Spoon over the fillets.
- Cover loosely with aluminum foil to maintain the fish moist.
- Bake for 15-20 minutes or until the fish falls apart easily with a fork (internal temperature 145°F).
- To make the salad, mix the cabbage and onion. Mix sour cream and salsa and add to cabbage.
- Divide the finished fish into tortillas. Add 1/4 cup of salad to every. Fold and revel in!
- Store leftovers within the refrigerator inside 2 hours.
Recipe courtesy Food Hero, Oregon State University Extension Service.
Nutrition Facts
8 servings
Serving size: 1 taco
Amount for 1 taco
Calories
200
%DV* | |
Total fat content 2.5g | |
Saturated fat 0g | |
Trance Fat 0g | |
cholesterol 50 mg | |
Sodium 250 mg | |
Total carbohydrates 21h | |
Dietary fiber 2 gr | |
Sugars 5g | |
Added sugars | |
Protein 23g | |
Vitamin D | |
8% | Calcium |
6% | Iron |
Potassium |
*Every day percentages are included where available. They’re based on 2,000 sq
calorie weight loss plan. Your every day value could also be higher or lower depending in your caloric needs.