
Mexican spices on a meaty white fish grilled and placed in a toasty warm tortilla and topped with a refreshing roasted corn and tomato salsa.
Calories (per serving) | 537 | ||
Total Fat | 30 g | 46% | |
Saturated Fat | 4 g | ||
Monounsaturated Fat | 13 g | ||
Polyunsaturated Fat | 2 g | ||
Trans Fat | 0 G | ||
Cholesterol | 56 mg | 19% | |
Sodium | 457 g | 19% | |
Potassium | 701 mg | 20% | |
Total Carbohydrate | 37 g | 12% | |
Dietary Fiber | 5 g | 20% | |
Sugars | 3 g | ||
Protein | 35 g | 69% |
400 g Sea Bass fillet (or a healthy, white firm fish) |
2 tbsp olive oil |
1 tsp minced garlic |
1/2 tsp salt |
1/4 tsp black pepper |
1/2 tsp cumin |
1/2 tsp chili powder |
1/2 tsp ancho chili powder |
1/2 tsp dried oregano |
1-2 roasted corn off the cob |
1 chopped tomato |
1 chopped avocado |
1/4 chopped red onion |
1/2 cup roughly chopped cilantro |
2 tbsp olive oil |
2 tbsp lime juice |
salt and pepper to taste |
4-5 corn tortillas |
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