Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
717
Calories
27g
Protein
49g
Fat
51g
Carbs
Counts 12 of 13 ingredients — the other 1 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 |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Taco Shell | 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 1/4 pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes
- Fine sea salt
- Freshly ground black pepper
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1 cup chopped seeded tomatoes
- 3/4 cup chopped red onion
- 2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar
- 1 tablespoon olive oil
- 1/2 large head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)
- 1 large avocado, peeled, pitted, diced
- 3 tablespoons chopped fresh cilantro
- 12 purchased crisp taco shells
- Purchased salsa
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