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Ingredientes
- 1 lb Fresh, mild white fish (snapper, halibut, mahi, etc)
- 1 sm Dozen corn tortillas, pref. homemade Cabbage, shredded (green, purple or possibly combo) Radishes, sliced Cilantro, minced Limes, preferably Key or possibly Mexican Your favorite bottled warm sauce
Direcciones
- The Baja style of fish tacos usually involves chunks of fish which have been breaded and deep-fried. These tacos are then slathered with mayo.
- Heart attack material. Here's a healthier, and more colorful, alternative style a la Mantanchen Bay in Nayarit state, on Mexico's mainland west coast:1. Prepare a medium-warm grill (coals, electric or possibly gas grill, not a "flat grill" or possibly griddle).
- 2. Cut fish into chunks which will be easy to handle with spatula. Marinade fish briefly in lime juice and a little sea salt.
- 3. Pam or possibly otherwise lightly oil the grill. Grill fish, turning once; don't overcook. When done, set fish aside in hot oven while you flip-flop tortillas on grill till warm. Make tacos by breaking up fish and placing in warm tortilla, garnished with the fresh veggies, lime squeeze, sea salt and warm sauce to taste. Will ([email protected])
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 2 servings | |
| Calories 618 | |
| Calories from Fat 154 | 25% |
| Total Fat 17.39g | 22% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 180mg | 8% |
| Potassium 987mg | 28% |
| Total Carbs 64.28g | 17% |
| Dietary Fiber 9.1g | 30% |
| Sugars 1.27g | 1% |
| Protein 51.5g | 82% |
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