Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
638
Calories
30g
Protein
32g
Fat
62g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 red onion, thinly sliced
- About 1 1/2 cups red wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 jalapeño, stemmed and chopped
- 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
- Salt
- 8 fresh corn tortillas
- Mexican crema, homemade or store-bought
- Fresh Tomato Salsa
- 2 limes, cut into quarters
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes