Fish Tacos with Avocado Salsa
Serving size: 2 tacos
1/4 cup all-purpose flour, spooned into measuring cup and leveled
1/4 cup cornmeal
1/2 tsp onion powder
1/2 tsp chili powder
4 fish fillets (1 lb total) such as tilapia, rinsed, patted dry, and cut in 8 strips total
2 Tbsp canola oil, divided
1/4 tsp salt
8 corn tortillas, warmed
1/2 of a medium avocado, peeled, pitted, and diced
1/2 cup fresh Pico de Gallo, salsa verde, or picante sauce
1 medium lime, cut into 8 wedges
1. Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes with a fork. Place on serving platter and sprinkle evenly with salt.
3. Place fish in warmed tortillas and top with equal amounts of avocado and Pico de Gallo. Squeeze a lime wedges over each tortilla.
4. Serve with a few fresh tortilla chips along with avocado salsa.
Calories from Fat: 125
Total Fat: 14 g
Saturated Fat: 2.2 g
Cholesterol: 75 mg
Sodium: 335 mg
Total Carbohydrate: 37 g
Dietary Fiber: 5 g
Sugars: 2 g
Protein: 27 g