Ingredients
- 4 Tbsp freshly squeezed lime juice, divided
- 1 Tbsp white vinegar
- 4 dashes salt, divided
- 1 fresh jalapeno, chopped finely
- 2 Tbsp olive oil or other plant oil, divided
- 1 1/2 lbs haddock, or other white fish
- 1 cup shredded cabbage
- 1 avocado, peel and pit discarded, cubed
- 1/2 cup chopped, fresh cilantro
- 1 tomato, diced
- cooking spray or oil
- 8 6 inch corn tortillas
In a bowl, combine 2 Tbsp lime juice, vinegar, 2 dashes of salt, jalapeño,
and 1 Tbsp oil.
1. Place the fish on a rimmed dish and pour the lime juice mixture over the fish. Let stand for 20 minutes.
2. In a medium bowl, combine the cabbage, avocado, cilantro, tomato, remaining 2 Tbsp lime juice, the remaining 2 dashes salt, and 1 Tbsp oil. Set aside.
3. Heat a lightly oiled heavy-bottomed skillet over medium heat, and place the fish in the pan.
4. Cook for 3 minutes, flip and cook until the fish is cooked through and just beginning to flake, approximately 3 minutes.
5. To assemble, fill each tortilla with fish and top with cabbage mixture.
Per serving: Calories: 377; Total Fat: 16 g; Saturated Fat: 2 g; Total Carbohydrate: 29 g; Total Sugars: 2 g (Added, 0 g); Dietary Fiber: 7 g; Protein: 32 g; Sodium: 548 mg; Potassium: 919 mg; Calcium: 76 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(Tbsp = tablespoon; lbs = pounds; g = grams; mg = milligrams; mcg = micrograms.)
Source: The Pescetarian Plan, by Janis Jibrin, MS, RD, with recipes by Sidra Forman