Natural Sea Big Fish Strip cheddar cheese Toady's Tartar Sauce
vegetarian
(?)
Not vegetarian due to:
Natural Sea Big Fish Strip
pescatarian
paleo
(?)
Not paleo due to:
cheddar cheese flour tortilla
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 97.6% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 6.4% of RDA
• Calories: 97.6% of RDA
• Carbs: 45.9% of RDA
• Fat (total lipid): 60.6% of RDA
• Fiber: 59.9% of RDA
• Fructose: 2.6% of RDA
• Protein: 29.3% of RDA
• Sodium: 56.1% of RDA
• Sugar: 14.0% of RDA
• Vitamin A (IU): 28.4% of RDA
• Vitamin B6: 27.8% of RDA
• Vitamin C: 6.1% of RDA
• Iron: 0.3% of RDA
• Magnesium: 44.0% of RDA
• Manganese: 17.2% of RDA
• Niacin: 20.1% of RDA
• Potassium: 17.0% of RDA
• Zinc: 28.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
126
g
126.335
Calories
1951
1951.125
Fiber
16.8
g
16.775
Iron
0.050
mg
0.05
Protein
33.0
g
32.957
Sodium
842
mg
841.875
Sugars
5.25
g
5.252
Fat (total lipid)
37.0
g
37.027
N
0
0
Natural Sea Big Fish Strip|roma tomato|cheddar cheese|iceberg lettuce|Toady's Tartar Sauce|flour tortilla
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PREPARATION
1.
Preheat the oven. My fish sticks indicate 425 degrees. Put the fish sticks out on a non-stick pan (I use a baking rack placed on top of a pan).
2.
Bake the fish fingers for 25 minutes.
3.
Shred your cheese, and either chop or shred your lettuce. Chop your roma tomatoes.
4.
When the fingers are done, serve everything a la carte. A complete fat fish finger burrito has Toady's tartar, lettuce, tomatoes, cheese, and about one and a half fat fish fingers.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
If you are an adult, this recipe goes well with Sriracha or other/similar hot sauce.
2.
Also for the adults, I add some diced onion.
3.
For a gluten-free alternative, use Dr. Praeger's rice-crusted fish sticks, or Ian's gluten-free fish sticks.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free tortilla for flour tortilla.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1951
Protein 33.0 g
Carbohydrates 126 g
Iron 0.05 mg
Fiber 16.8 g
Calcium 64.4 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
