Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Halibut | 100g cooked | 140 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Taco | 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
- 2 tablespoons taco seasoning
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon fresh squeezed orange juice
- 1 pound halibut, cut into bite-sized pieces
- 1 tablespoon canola oil
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup green onions, chopped
- 3/4 cup nonfat sour cream
- 3/4 cup salsa
- 8 (6-inch) corn tortillas
- lime wedges
Directions
1.In a medium-sized bowl, combine taco seasoning, lime juice and orange juice and mix well. Add fish and toss to coat.
2.Heat oil in a nonstick skillet to medium high heat. Add fish and sauté for about 5 minutes or until done.
3.In a medium-sized bowl, combine green and red cabbage, and green onions. In a separate bowl, stir together sour cream and salsa and mix well.
4.Heat tortillas according to package instructions. Spoon 1/4 cup of cabbage mixture in center of tortilla then equally divide fish and place on top of cabbage vegetables. Top with up to 3 tablespoons salsa blend and a squeeze of fresh lime juice. Fold or roll up tortillas and enjoy.