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Baja Fish Tacos

Baja Fish Tacos
Nutrition Facts
Baja Fish Tacos
Amount Per Serving
Calories 264 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 1443mg 60%
Potassium 302mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 12g 48%
Sugars 5g
Protein 28g 56%
Vitamin A 6%
Vitamin C 32%
Calcium 16%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Baja Fish Tacos
Amount Per Serving
Calories 264 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 1443mg 60%
Potassium 302mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 12g 48%
Sugars 5g
Protein 28g 56%
Vitamin A 6%
Vitamin C 32%
Calcium 16%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3-4 seconds). While grill heats, in a gallon size resealable bag, combine fish, lime juice, MCT and garlic.
  2. Press bag to seal and turn over several times to coat fish evenly with marinade. Marinate for 15 minutes.
  3. In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly. Set aside. Arrange tortillas in a stack and seal in foil. Lift fish from marinade and discard. Place fish and tortilla packet on a well-oiled cooking grate. Cover gas grill.
  4. Cook, turning fish and tortillas once with a wide spatula until fish is opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total. Transfer tortillas to a serving basket and fish to a bowl.
  5. Discard any bones and skin, then break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.
Recipe Notes

Modifications
You may serve with additional FC's 2 Fish Tacos