Mexican-Inspired Fish Tacos
Delicious and heart-healthy fish tacos with a Mexican twist, perfect for supporting a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.
Place fish fillets on a baking sheet and brush with the spice mixture.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, warm the corn tortillas in a dry skillet or microwave.
To assemble the tacos, place a piece of fish on each tortilla, top with avocado slices, shredded cabbage, cilantro, and a squeeze of lime juice.
Serve the fish tacos hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 25 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 2 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 30 |