Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
686
Calories
46g
Protein
32g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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 cup sour cream
- 2 teaspoons pureed canned chipotle chiles in adobo
- 1/4 teaspoon kosher salt
- 2 pounds tilapia
- 1/4 cup canola oil
- 1 tablespoon ancho chile powder
- 2 teaspoons kosher salt
- 8 6-inch corn tortillas
- 1/4 head of red cabbage, finely shredded
- 1 medium white onion, halved and thinly sliced
- Fresh cilantro leaves
- Lime wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes