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Fish 

Tacos with Tomatillo Sauce

 

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  Recipe by Mayo Clinic

Serves: 4

Ingredients:

  • 12 ounces whitefish, such as cod or tilapia
  • Salt and pepper to taste (optional)
  • ¼ head Napa cabbage (1 ½ cups)
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • ½ teaspoon chili powder
  • ½ small yellow onion, diced (¼cup)
  • 2 tablespoons minced cilantro
  • 2 red Fresno peppers, diced
  • Zest and juice of 1 lime (½ teaspoon zest, 1 tablespoon juice)
  • 4 wheat tortillas (8-inch diameter), lightly grilled or toasted
  • ¼ cup (4 tablespoons) green tomatillo sauce

Directions:


Season fish with salt and pepper if desired. Then bake fish at 375°F for about 20 minutes until internal temperature reaches 145°F. Or grill fish if you prefer.

Place remaining ingredients except tortillas and green tomatillo sauce in a mixing bowl and toss to combine. Flake and place fish on tortillas. Top with cabbage mixture and a tablespoon of green tomatillo sauce, and enjoy.
  Fish Tacos with Tomatillo Sauce

Nutrition Facts 
1 serving
Amount Per Serving
Calories
201
Total Fat
5.0 g
     Saturated Fat
0.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
1.5 g
Cholesterol
48 mg
Sodium
512mg
Potassium
-- mg
Total Carbohydrate
19 g
     Dietary Fiber
3.5 g
     Sugars
0 g
Protein
20 g
 
 

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