Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
767
Calories
29g
Protein
31g
Fat
98g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 red wine vinegar
- 6 Tbs. thawed frozen orange juice concentrate
- 1/3 cup sugar
- 1 1/2 tsp. dried Mexican oregano
- 2 bay leaves (optional)
- Kosher salt, to taste
- 2 large red onions, thinly sliced
- 1 large white onion, cut up
- 2 garlic cloves
- 3 serrano chilies, stems removed
- 1 bunch fresh cilantro, cut into large pieces
- 1 cup fresh lime juice
- 2 to 3 Tbs. honey
- Kosher salt, to taste
- 1 1/2 lb. Chilean sea bass or tilapia fillet, cut
- into large cubes
- Kosher salt and freshly ground pepper, to taste
- 3 to 4 Tbs. olive oil
- 1 1/2 cups romaine lettuce, finely shredded
- 12 corn tortillas, warmed
- 1/2 cup canned pickled jalapeño strips
- 3/4 cup crema
- 6 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 williamssonoma ·
Recipe sourced from
openrecipes