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Fish Tacos with Avocado Salsa

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
  • 1/4 cup cornmeal 60 mL
  • 1/2 teaspoon onion powder 2 mL
  • 1/2 teaspoon chili powder 2 mL
  • 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
  • 1/2 cup fresh pico de gallo, salsa verde, or picante sauce 125 mL
  • 1 medium lime, cut into 8 wedges


  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 minutes on each side or until browned and fish flakes with a fork.
  3. Place on a serving platter and sprinkle evenly with salt.
  4. Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo.
  5. 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

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