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Fish Tacos with Avocado Salsa
Courtesy of CanolaInfo
Servings: 4
Prep Time: 15 Min.
Cook Time: 6 Min.
What you need:
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+ 1/4 c. all-purpose flour, spooned into measuring cup and leveled (60 mL)
+ 1/4 c. corn meal (60 mL)
+ 1/2 tsp. onion powder (2 mL)
+ 1/2 tsp. chili powder (2 mL)
+ 4 fish fillets (1 lb. total), such as tilapia or swai, rinsed, patted dry, and cut into 8 strips total 4
+ 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 c. fresh pico de gallo, salsa verde or picante sauce (125 mL)
+ 1 medium lime, cut into 8 wedges
What to do:
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 min. 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.

Serving size is 2 tacos

Recipe courtesy of "The Heart-Smart Diabetes Kitchen"
For more information, please visit:
Nutritional information:
Calories: 375;   Total Fat: 14g;   Saturated Fat: 22g;   Cholesterol: 75mg;   Total Carbs: 37g;   Fiber: 5g;   Protein: 27g;   Sodium: 335mg;