Fish Tacos with Avocado Salsa - 37g Carbs, 5g Fiber
From: The Heart-Smart Diabetes Kitchen
Experts recommend eating seafood at least twice a week, so take a break from the standby beef taco and go with fish.
Servings: 4
Serving size: 2 tacos
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
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 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.
Servings: 4
Serving size: 2 tacos
Nutrition per Serving: 375 Calories, 14g Fat, 75mg Cholesterol, 2.2g Saturated Fat, 335mg Sodium, 27g Protein, 37g Carbs, 5g Dietary Fiber
Posted by: chefgloria1030@yahoo.com
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