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Ensenada Fish Tacos Recipe
|Halibut/Orange roughy||10 Ounce, cut into 1 inch cubes|
|Vegetable oil||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Spices and seasonings for fajitas||1 27⁄100 Ounce (1 Package)|
|Corn tortillas/Flour tortillas||6 (8 Inch)|
|Shredded lettuce||2 1⁄2 Cup (40 tbs)|
|Diced tomatoes||1⁄2 Cup (8 tbs)|
|Grated monterey jack cheese/Cheddar cheese||3 Ounce|
|Thinly sliced green onion||2 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs) (For Garnish)|
|Guacamole||1⁄4 Cup (4 tbs) (For Garnish)|
|Salsa||1⁄4 Cup (4 tbs) (For Garnish)|
|Fresh cilantro||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1912 Calories from Fat 889
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 36.2 g180.9%
Trans Fat 0 g
Cholesterol 250.3 mg
Sodium 1581.3 mg65.9%
Total Carbohydrates 169 g56.4%
Dietary Fiber 16.7 g66.7%
Sugars 13.2 g
Protein 84 g168.1%
Vitamin A 1016.2% Vitamin C 247.7%
Calcium 117.7% Iron 76.2%
*Based on a 2000 Calorie diet
Add oil and lime juice.
Sprinkle with Spices & Seasonings for Fajitas; toss lightly to coat.
Cover with plastic wrap.
Marinate in refrigerator 2 hours, occasionally spooning marinade over fish.
Remove plastic wrap.
Bake fish in 450°F oven 10 minutes, until fish just begins to flake; drain