Fish Tacos with Avocado Salsa Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 1/4 cup all-purpose flour, spooned into measuring cup and leveled (60 mL)
  • 1/4 cup cornmeal (60 mL)
  • 1/2 tsp onion powder (2 mL)
  • 1/2 tsp chili powder (2 mL)
  • 4 fish fillets (1 lb/500 g), such as tilapia or cod, rinsed, patted dry, and cut into 8 strips total
  • 2 Tbsp canola oil (30 mL)
  • 1/4 tsp salt (1 mL)
  • 8 corn tortillas, warmed
  • 1/2 medium avocado, peeled, pitted, and diced
  • 1/2 cup fresh pico de gallo, salsa verde, or picante sauce (125 mL)
  • 1 medium lime, cut into 8 wedges


Directions

  1. Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
  2. Heat canola oil in a large nonstick skillet over medium high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on a serving platter and sprinkle evenly with salt.
  3. 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: 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



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