Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
792
Calories
21g
Protein
19g
Fat
136g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lime | juice of 1 lime (44ml) | 11 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Shark | 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 1/2 cups water
- 1/2 cup fresh lime juice
- 10 cloves garlic, sliced
- 2 serrano chiles, stemmed and sliced
- 2 teaspoons dried Mexican oregano, ground (page 161)
- 1 tablespoon fine sea salt
- 2 pounds young shark fillet, cut into 4 by 3/4-inch strips (see headnote)
- 3/4 cup plus 1 tablespoon ice water
- 2 1/2 teaspoons yellow mustard (optional)
- 1 cup bleached all-purpose flour
- Vegetable oil, for deep-frying
- 10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
- Garnish: Baja Cabbage Slaw (page 145), lime wedges, and pickled jalapeño rings
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