Fresh Fish Tacos
Cook time – 7 min
- Total time
- 12 minutes
- Preparation time
- 5 minutes
- Calories
- 290
- Portions
- 4
Delicious white fish fill this taco.
Directions
-
Heat the olive oil in a nonstick skillet over medium-high. Add the fish fillet, skin-side down, and season with salt and pepper. Cook for 5 to 7 minutes, turning fish half-way through cooking time, until it flakes easily with a fork. Remove skin and divide fish into 8 pieces.
-
Meanwhile, warm tacos according to package instructions. Place a piece of fish in each taco and top with equal portions avocado, cabbage and pineapple. Serve with a tablespoon of salsa on top, if desired.
Ingredients
- 1 tsp. olive oil
- 3/4 lb. white fish fillets such as cod or flounder
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 8 flour tortillas (8-inch)
- 1 avocado, chopped
- 1/2 cup DOLE® Red Cabbage, shredded
- 1 cup DOLE Tropical Gold® Pineapple, cut into chunks
- 1/2 cup (optional) prepared salsa
Nutritional Facts
| Serving Per Container | |
| Serving Size | 219g |
| Calories | 290 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (12 g) | 18% |
| Saturated Fat (2 g) | 10% |
| Trans Fat (1.5 g) | |
| Polyunsaturated (1 g) | |
| Monounsaturated (4.5 g) | |
| Cholesterol (45 mg) | 15% |
| Sodium (490 mg) | 20% |
| Total Carbohydrate (25 g) | 8% |
| Dietary Fiber (4 g) | 16% |
| Total Sugars (7 g) | |
| Protein (22 g) | |
| Calcium | 4% |
| Folate | 10% |
| Iron | 6% |
| Magnesium | 15% |
| Niacin | 15% |
| Phosphorus | 15% |
| Potassium (460 mg) | 13% |
| Selenium | 45% |
| Thiamin | 10% |
| Vitamin A | 6% |
| Vitamin B12 | 15% |
| Vitamin B6 | 20% |
| Vitamin C | 25% |
| Vitamin D | 10% |
| Vitamin K | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.