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Fish taco salad
2
- Whole-wheat tortilla, 1 tortilla(s), cut into strips
- Olive oil spray, 3 x two-second spray(s)
- Extra virgin olive oil, 2 tsp(s)
- Whitefish, raw, 6 oz(s), 2 x 3 oz fillets
- Black pepper, 1 dash(es)
- Lettuce, 4 cup(s), shredded
- Cherry tomatoes, 10 cherry tomato(es), halved
- Salsa, 4 tbsp(s)
Method
Preheat oven to 400°F. Place tortilla strips onto baking sheet and spray with oil. Bake for 4 minutes, give the baking sheet a shake, and then bake for a further 2 minutes, or until crispy. Remove from oven and set aside.
Heat the oil in a large non-stick skillet over medium-high heat. Season the fish with pepper.
Place the fish into the skillet and cook for 3 to 4 minutes each side or until fully cooked through.
Divide the lettuce between two serving bowls. Top with warm fish and tomatoes. Sprinkle over crispy tortilla strips and top with salsa.
TIPS:
- Feel free to sprinkle over cilantro if you have some available.
- Try this Vegetable salsa or this Pico de gallo recipe if you'd prefer to make your own.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.6 |
|
F
|
0 |
|
C
|
0.9 |
|
PD
|
1 |
|
Ft
|
1.4 |
|
S
|
0 |
Nutrition Facts
| Calories | 279 |
| Total Fat | 14.4 g |
| - Saturated Fat | 2.8 g |
| Cholesterol | 51 mg |
| Sodium | 416 mg |
| Total Carbohydrate | 18.2 g |
| - Dietary Fiber | 5.7 g |
| - Total Sugars | 5.3 g |
| -- Added Sugars | 0 g |
| Protein | 20.7 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!