Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
445
Calories
34g
Protein
6g
Fat
71g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 0 |
| Coriander | not in our table | 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 pounds fresh sea scallops, thinly sliced horizontally
- 1/2 cup freshly squeezed lime juice
- 1 clove garlic, grated
- 1 jalapeño, deseeded and minced
- 1 large poblano pepper, deseeded and minced
- 2 scallions, minced
- 2 plum tomatoes, small dice
- 3/4 teaspoon kosher salt
- 3 tablespoons Extra Virgin olive oil
- 1 tablespoon Louisiana hot sauce
- 1/3 cup cilantro, finely chopped
- blue corn multigrain tortilla chips (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista