Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Catfish | not in our table | 0 |
| Taco | not in our table | 0 |
| Citrus | 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
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- 4 U.S. Farm-Raised Catfish fillets
- 1 tablespoon mild or hot chili powder
- 1 tablespoon canola oil
- 1 tablespoon fresh lemon or lime juice
- 4 flour tortillas, “soft taco” (10-inch) size
- Lemon and/or lime wedges
- Cilantro leaves (optional)
- Citrus Slaw (ingredients follow)
- 2 cups prepared coleslaw mix
- 1 cup orange sections, diced
- 1 cup thinly sliced red bell pepper
- 1/2 cup vertically sliced red onion
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- =
Directions
1. Prepare grill. Combine chili powder, oil and lime juice in a small bowl; brush over both sides of fillets. Arrange in a wire grilling basket coated with cooking spray.
2. Place grilling basket on a grill rack; grill 6-8 minutes on each side until catfish flakes easily when tested with a fork. Place 1 fillet on a tortilla, and top with ¾ cup Citrus Slaw. Squeeze lemon and lime over slaw. Garnish with cilantro, if desired.
3. For Citrus Slaw: Combine all ingredients in a bowl; tossing gently. Cover and chill. Serves 4.