Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Seed | 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
- =
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 to 3 fresh or pickled jalapenos, seeded, and minced
- 1 tablespoon paprika
- 1 teaspoon cumin seed
- 1/2 teaspoon crushed oregano leaves
- 1 14-1/2- to 16-ounce can peeled tomatoes, chopped
- 2 cups chicken broth
- 3 corn tortillas
- 1 pound shark fillets*, cut into 1/2-inch cubes
- 3 cups hot cooked rice
- =
Directions
Heat oil in Dutch oven or large saucepan. Add onion and cook over medium heat until soft but not brown.
Stir in garlic, jalapenos, paprika, cumin and oregano. Cook over low heat, stirring, 2 to 3 minutes. Add tomatoes and chicken broth. Simmer, covered, 30 minutes.
Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes. Drain; tear into small pieces. Add fish and tortillas to tomato mixture. Simmer 10 minutes. Serve over fluffy rice.