Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
1107
Calories
57g
Protein
56g
Fat
103g
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 |
| Halibut | 100g cooked | 140 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tostada | 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 pound fresh Pacific halibut or other firm-fleshed fish
- 1 teaspoon kosher salt
- 3 tablespoons fresh lime juice
- 2 ripe avocados, peeled and pitted
- 3/4 cup green olives, sliced
- 1/2 cup tomatillos, diced
- 1/4 cup onion, very finely chopped
- 1/4 cup fresh cilantro leaves
- 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 tablespoons olive oil
- Tostadas or tortilla chips
- To ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.
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