Tacos with Fish, Avocado and Tomato
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
440
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 109 μg | (55 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tomatoes
- 1 pinch sugar
- 1 tsp lemon juice
- salt
- 1 splash Tabasco sauce
- 1 Avocado
- 100 grams Lettuce (such as iceberg)
- 4 fish fillets (about 150 grams, such as haddock or cod)
- peppers
- 2 Tbsps vegetable oil
- 4 Tortillas
Preparation steps
1.
Rinse the tomatoes and cut out the stalks. Blanch the tomatoes, peel, quarter, remove seeds and cut the pulp into small cubes. Toss the blanched tomato cubes with sugar, lemon juice and hot pepper sauce, and season with salt. Peel the avocado, cut in half, remove the pit and dice the pulp. Rinse the lettuce, brush, shake dry and cut into strips.
2.
Rinse the fish fillets and pat dry, and season with salt and pepper. Heat oil in a nonstick roasting pan and fry the fish fillets in it on both sides until golden brown for 5-6 minutes.
3.
Heat the tortilla in a hot pan shortly. Remove the tortilla from pan. Spread the fish, tomatoes, lettuce and avocado over each tortilla. Fold the tortilla in half to form tacos and serve on a plate or plates.
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