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Avocado Blackened Baja Fish Tacos

Name: Avocado Blackened Baja Fish Tacos
Yield: 8
Ingredients: 16 oz Avocado, Diced; 2 lb Mahi Mahi, Diced; 2 Tbsp Avocado Oil; 3 Tbsp Blackened Seasoning; 2 cups Napa Cabbage, Shredded; 1 cup Purple Cabbage, Shredded; 2 Tbsp Lime Juice; 1 Tbsp Olive Oil; As Needed Sea Salt and Black Pepper; 1/3 cup Cilantro, chopped; 1 cup Pickled Red Onions; 8 ea Blue Corn Tortillas

8 Servings

310 Cals

This recipe meets the recipe guidelines of the American Diabetes Association®

Total servings 8

Serving Size 1 Taco (253g)

Calories 310

Daily Value*

Total Fat 15g 19%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 470mg 20%

Total Carbohydrate 21g 8%

Dietary Fiber 4g 14%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 25g

Vitamin D 0mcg 0%

Calcium 50mg 4%

Iron 1.8mg 10%

Potassium 810mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

PREP PROCEDURE: Always wash and sanitize hands, work area, and utensils prior to starting task.

Pat fish dry and lightly coat with avocado oil.

Season generously.

Sear over high heat for 2–3 minutes per side until blackened with a moist interior.

Break into large flakes.

In a separate bowl combine the cabbage, lime juice, olive oil, salt and pepper for slaw and set aside.

On warm tortillas build tacos with slaw, fish on top of slaw and top with diced avocado.

Garnish with cilantro and pickled onions as needed.

Note: Avocado weight is for avocado pulp/meat only.

Email recipe

This recipe meets the recipe guidelines of the American Diabetes Association®

PREP PROCEDURE: Always wash and sanitize hands, work area, and utensils prior to starting task.

Pat fish dry and lightly coat with avocado oil.

Season generously.

Sear over high heat for 2–3 minutes per side until blackened with a moist interior.

Break into large flakes.

In a separate bowl combine the cabbage, lime juice, olive oil, salt and pepper for slaw and set aside.

On warm tortillas build tacos with slaw, fish on top of slaw and top with diced avocado.

Garnish with cilantro and pickled onions as needed.

Note: Avocado weight is for avocado pulp/meat only.

Email recipe

Total servings 8

Serving Size 1 Taco (253g)

Calories 310

Daily Value*

Total Fat 15g 19%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 470mg 20%

Total Carbohydrate 21g 8%

Dietary Fiber 4g 14%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 25g

Vitamin D 0mcg 0%

Calcium 50mg 4%

Iron 1.8mg 10%

Potassium 810mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Tacos & Burritos

Avocado Blackened Baja Fish Tacos

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Instructions

Email recipe

Instructions

Email recipe

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?