Fish Tacos with Black Bean Salad - 35g Carbs, 7g Fiber
From: relish.com - Recipe by Chef Bill Telepan
This colorful recipe is great for kids and will even charm those
hesitant seafood-eaters. Creamy avocado slices and a few squeezes
of lime bring the perfect amount of zest and green to each taco.
These family-friendly fish tacos are dressed up with a black bean
salad and slices of avocado.
Servings: 4
--> Black Bean Salad
1 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
1/4 cup chopped red pepper
1 garlic clove, chopped
1 Tbsp chopped cilantro
2 Tbsp vinegar
3 Tbsp extra-virgin olive oil
1/4 tsp coarse salt
--> Fish Tacos
1 tsp black pepper
1 tsp chili powder
1 tsp oregano
1 tsp ground cumin
1 tsp paprika
1 tsp chopped garlic
2 Tbsp orange juice
2 tsp lemon juice
2 tsp olive oil
1/2 tsp salt
1 lb flounder OR other white fish fillets
8 corn tortillas
Avocado slices (optional)
Lime wedges
To prepare salad, combine all ingredients. Let marinate at least 1 hour
and up to 2 days.
To prepare tacos, combine black pepper and next 9 ingredients (pepper
through salt) in a small bowl. Blend well. Place flounder in a baking
dish and rub with all the marinade. Cover and place in refrigerator
for at least 4 hours or up to 1 day.
Preheat oven to 450F.
Remove flounder from refrigerator and allow to come to room temperature,
about 15 minutes. Place in oven and cook 10 to 15 minutes, until opaque.
Serve on warmed tortillas with Black Beans, avocado and limes.
Servings: 4
Nutrition per Serving:
376 Calories, 15g Fat, 54mg Cholesterol, 853mg Sodium, 35g Carbs,
7g Fiber, 27g Protein
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