Recipe: Nutrition
Diabetes Appropriate
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Weight Management
Directions
Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
- For the cucumber salsa, in a medium bowl combine cucumber, tomato, cilantro, jalapeño, garlic and 2 teaspoons of the lime juice. Season with salt; mix well and set aside.
- Cut fillets crosswise into strips 1-inch wide. Place in a shallow dish and sprinkle with remaining 4 teaspoons lime juice; set aside.
- In a large skillet heat 1/2-inch vegetable oil to 365°F. Place fish-fry mix in a large resealable plastic bag. Place fish strips in bag; seal bag. Shake bag to coat fish evenly. Discard any remaining fry mix.
- Working in batches, cook fish strips in hot oil 2 to 3 minutes per side or until light golden brown. Remove and drain on a plate lined with paper towels.
- Place fish strips on half of each tortilla. Top with cucumber salsa, shredded lettuce, cheese and sour cream. Fold tortilla over filling, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 244, Calories Fat 77, Total Fat 8g, Saturated Fat 1g, Cholesterol 53mg, Sodium 587mg, Carbohydrate 25g, Protein 16g
Serving Size | 1 |
Calories | 244 |
Calories Fat | 77 |
Calories (fat) extra | 32 |
Total Fat | 8g |
Total Fat (extra) | 13 |
Saturated Fat | 1g |
Saturated Fat (extra) | 6 |
Cholesterol | 53mg |
Cholesterol (extra) | 18 |
Sodium | 587mg |
Sodium (extra) | 24 |
Potassium | 86mg |
Carbohydrate | 25g |
Carbohydrate (extra) | 9 |
Fiber | 0g |
Fiber (extra) | 3 |
Sugars | 1g |
Protein | 16g |
Vitamin A | 239IU |
Vitamin A (extra) | 5 |
Vitamin C | 5mg |
Vitamin C (extra) | 9 |
Iron | 1mg |
Iron (extra) | 8 |