Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
1298
Calories
42g
Protein
54g
Fat
164g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| 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 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
- 1 cup freshly squeezed lime juice
- 1 cup tomato juice
- 4 tablespoons olive oil
- 1 teaspoon dried Mexican oregano
- Kosher salt
- 1/2 cup minced onion
- 2 Roma tomatoes, minced
- 2 fresh serrano chiles, seeded and minced
- 20 green Manzanilla olives, pitted
- 2 tablespoons fresh cilantro leaves, coarsely chopped
- Sugar (optional)
- 1 avocado, diced
- Tortilla chips or saltine crackers as desired
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