Related recipes: Cabbage,
Catfish, Cod, Fish,
Flounder, Main Dishes, Mexican,
National Fisheries Institute, Seafood, Tilapia, Trout
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
4 Tbs lime juice, divided
2 1/4 tsp chili powder, divided
1/4 tsp garlic powder
1 lb striped bass fillets, skinned
2 Tbs olive oil
4 tsp white vinegar
1/8 tsp salt
8 crispy corn taco shells or 6" flour tortillas, warmed
1/2 cup chopped ripe avocado
2 cups packaged coleslaw mix
Directions
Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic
powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine
remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix
well with a fork and set aside.
Broil fillets, 4 to 6 minutes on each side or until fish flakes easily
with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart
into large chunks with fork, and place chunks in each taco shell or tortilla, on top of
coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and
serve immediately.
Makes four servings, two tacos per serving.
Substitute catfish, flounder, haddock, tilapia or trout. You can also
try these with a mild salsa instead of the dressing.
Nutrition facts
Serving Size 1 serving
Calories 447
Calories from Fat 236 (53%)
% Daily Value*
42%Total Fat 27g
20%Saturated
Fat 4g
Polyunsaturated Fat 8.7g
Monounsaturated Fat 12.6g
31%Cholesterol 94mg
15%Sodium 351mg
19%Potassium 653mg
10%Total
Carbohydrate 30g
18%Dietary
Fiber 4.5g
Sugars 0g
Sugar Alcohols 0g
48%Protein 24g