Fish Tacos with Avocado Salsa
Since experts recommend eating seafood at least twice a week, take a break from
the standby beef taco and go fish!
- 1/4 cup all-purpose flour, spooned into measuring cup and leveled 60 mL
cup cornmeal 60 mL
- 1/2 teaspoon onion powder 2 mL
- 1/2 teaspoon chili powder
- 4 fish fillets (1 lb/500 g), such as tilapia, rinsed, patted dry, and cut
into 8 strips total 4
- 2 tablespoons canola oil 30 mL
- 1/4 teaspoon salt 1 mL
- 8 corn tortillas, warmed
- 1/2 medium avocado, peeled, pitted, and diced
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.
4 servings; serving size: 2 tacos
Flavorful tip: Salsa doesn't have to be limited to Mexican fare. It can be used
as a spread for sandwiches and topping for simple cuts of meat, poultry, and fish.
Nutritional Analysis: Calories 375 Total Fat 14 g Saturated Fat 2.2 g Cholesterol
75 mg Carbohydrates 37 g Fiber 5 g Protein 27 g Sodium 335 mg
Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes
Made with Canola Oil" from the American Diabetes Association and CanolaInfo
Reprinted with permission from