Lime and Chili Fish Tacos and Donna Hay’s ‘Fresh and Light’ cookbook {& giveaway}

The recipe Lime and Chili Fish Tacos and Donna Hay’s ‘Fresh and Light’ cookbook {& giveaway} could satisfy your Mexican craving in roughly 45 minutes. For $3.47 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 419 calories, 26g of protein, and 15g of fat each. If you have butter lettuce leaves, vegetable oil, fish, and a few other ingredients on hand, you can make it. 128 people found this recipe to be tasty and satisfying. It works well as a main course. The Super Bowl will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. It is brought to you by Boulder Locavore. With a spoonacular score of 99%, this dish is tremendous. Similar recipes include Twice Cooked Quinoa with Chipotle and Lime Chicken and Donna Hay’s Fresh and Light Cookbook {giveway}, Tomato Basil Tart with Polenta Crust Adapted from Donna Hay’s in Fresh and Light, and Whole-Wheat Raw Orange Blossom Honey and Ricotta Pancakes adapted from Donna Hay's whole-wheat honey and ricotta pancakes from "Fresh and Light".

Servings: 4

 

Ingredients:

8 butter lettuce leaves

½ teaspoon dried chili flakes

1/3 cup coriander (cilantro) leaves

8 80-gram (3 ounces) pieces of white fish, skin on

½ cup (60ml) lime juice

Lime wedges, sliced pickled jalapeno chilies and coriander (cilantro) leaves, to serve

Sea salt and cracked black pepper

300 grams (10.5 ounces) silken tofu (soft tofu with a custard-like consistency)

1 quantity Lime and Coriander Tofu Mayonnaise (see below)

8 tortillas, warmed*

1 tablespoon vegetable oil

Equipment:

food processor

blender

frying pan

Cooking instruction summary:

Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.Divide the lettuce between the tortillas and top with the fish. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).

 

Step by step:


1. Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth.

2. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.

3. Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.

4. Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.Divide the lettuce between the tortillas and top with the fish.

5. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).


Nutrition Information:

Quickview
364k Calories
21g Protein
14g Total Fat
37g Carbs
24% Health Score
Limit These
Calories
364k
18%

Fat
14g
22%

  Saturated Fat
4g
30%

Carbohydrates
37g
12%

  Sugar
4g
5%

Cholesterol
10mg
4%

Sodium
630mg
27%

Get Enough Of These
Protein
21g
44%

Vitamin K
38µg
37%

Selenium
23µg
34%

Vitamin B1
0.4mg
27%

Folate
103µg
26%

Iron
4mg
24%

Vitamin A
1165IU
23%

Calcium
227mg
23%

Phosphorus
209mg
21%

Manganese
0.37mg
19%

Vitamin B3
3mg
17%

Copper
0.25mg
13%

Magnesium
45mg
11%

Potassium
391mg
11%

Fiber
2g
11%

Vitamin B2
0.15mg
9%

Vitamin C
6mg
7%

Zinc
0.87mg
6%

Vitamin B12
0.34µg
6%

Vitamin B6
0.11mg
6%

Vitamin D
0.66µg
4%

Vitamin E
0.55mg
4%

Vitamin B5
0.28mg
3%

covered percent of daily need
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