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Spicy Fish Tacos with Watermelon Avocado Salsa
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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
flour tortilla
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
mahi-mahi
mediterranean
vegan
(?)
Not vegan due to:
mahi-mahi
vegetarian
(?)
Not vegetarian due to:
mahi-mahi
pescetarian
paleo
(?)
Not paleo due to:
flour tortilla
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 99.4% (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: 2.2% of RDA
• Calories: 53.6% of RDA
• Carbs: 60.9% of RDA
• Fat (total lipid): 32.6% of RDA
• Fiber: 99.4% of RDA
• Fructose: 8.6% of RDA
• Protein: 58.1% of RDA
• Sodium: 19.6% of RDA
• Sugar: 28.3% of RDA
• Vitamin A (IU): 51.5% of RDA
• Vitamin B6: 132% of RDA
• Vitamin C: 33.1% of RDA
• Iron: 3.6% of RDA
• Magnesium: 94.6% of RDA
• Manganese: 52.6% of RDA
• Niacin: 218% of RDA
• Potassium: 56.8% of RDA
• Zinc: 38.2% 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.
 
MACROS
Carbohydrate
167
g
Calories
1072
 
Fiber
27.8
g
Iron
0.685
mg
Protein
65.3
g
Sodium
265
mg
Sugars
8.86
g
Fat (total lipid)
19.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
fillets
+
-
 
any white fish will work.
 
12
whole
+
-
 
6-inch.
 
1
cup
+
-
 
cut into small pieces.
 
1
whole
+
-
 
cut into small slices.
 
1
pint
+
-
 
quartered.
 
1/3
cups
+
-
 
chopped.
 
1/2
cups
+
-
 
diced.
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
 
 
 
 
 
 
 
 
1
whole
+
-
 
sliced.
 
1
whole
+
-
 
 
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PREPARATION
PREPARING THE FISH
1.
Combine the cumin, chili powder, garlic powder, salt and pepper in a small bowl.
2.
Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
3.
In a non-stick skillet set over medium-high heat, heat 1 tablespoon of oil.
4.
Add 2 of the fish fillets and cook, undisturbed, about 4 minutes.
5.
Flip the fillets and cook for another 4 minutes.
6.
Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
PREPARING THE SALSA
7.
Slice the watermelon into small pieces and add to a bowl.
8.
Mix in the red onion and quartered tomatoes. Add the chopped cilantro and mix gently, until all ingredients are incorporated.
9.
Juice the lime over the salsa and mix well.
ASSEMBLING
10.
Using a fork, shred the fish fillets.
11.
Divide among 12 6-inch tortillas.
12.
Spoon a few spoonfuls of the salsa over the fish and add a few avocado slices.
13.
Top with fresh sliced jalapeno (optional). Serve immediately so the tortillas do not get soggy.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free tortilla for flour tortilla.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1072
Protein 65.3 g
Carbohydrates 167 g
Iron 0.68 mg
Fiber 27.8 g
Calcium 22.4 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.
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