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16Ingredients
40Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. frozen cod fillets (or fresh, can use any white fish)
- 2 Tbsp. oil (olive oil, avocado oil, or melted coconut)
- 1 lime
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- corn tortillas
- 1 mango (diced)
- 1 cup pineapple (diced)
- 1/2 jalapeno (seeded and minced, or keep seeds for additional heat!)
- 1/2 cup cilantro (finely chopped)
- 1/2 lemon
- 1/4 tsp. salt
- 1/4 tsp. pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium370mg15% |
| Potassium480mg14% |
| Protein16g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Woodling 7 years ago
We got some freshly caught red snapper to make these tacos while at the beach and they came out exquisite! Fresh jalapeño gives the salsa a slightly smoky flavor with just a little kick. Use fresh, never-frozen fish and don't forget to pour the juices from the baking sheet over your shredded fish for extra flavor. Serve on toasted corn tortillas topped with cotija cheese for an easy and authentic taco night!
Christine Gordon 7 years ago
The salsa was great but the marinade for the fish was a little lack luster. I think it needed a bit more garlic and salt. Overall a good dish that I will make again with modifications on the fish seasoning. I did use tilapia in place of cod as I'm not a fan.