Fish Tacos with Salsa Verde and Radish Salad recipes
11 Ingredients
- 1 bunch fresh cilantro (roots and thick stems removed)
- 4 tablespoons fresh lime juice (from 2 limes)
- 3 tablespoons olive oil
- coarse salt
- ground pepper
- 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
- 3 scallions, thinly sliced
- 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
- 1 1/2 pounds skinless tilapia fillets (about 4)
- 1/2 teaspoon ground coriander
- 12 corn tortillas (6 inches each)
Preparation
Instructions on Martha Stewart
Nutrition
427
21%
daily value
4 servings
Fat
23% 15Saturated
14% 3Trans
- 0Monounsaturated
- 9Polyunsaturated
- 3Carbs
12% 36Carbs (net)
- 30Fiber
24% 6Sugars
- 2Sugars, added
- 0Protein
78% 39Cholesterol
28% 85Sodium
31% 745Calcium
11% 106Magnesium
26% 109Potassium
18% 835Iron
14% 2Zinc
16% 2Phosphorus
76% 535Vitamin A
5% 41Vitamin C
18% 16Thiamin (B1)
13% 0Riboflavin (B2)
15% 0Niacin (B3)
50% 8Vitamin B6
38% 0Folate equivalent (total)
17% 67Folate (food)
- 67Folic acid
- 0Vitamin B12
112% 3Vitamin D
35% 5Vitamin E
18% 3Vitamin K
54% 65
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