Fish Tacos with Avocado-Lime Crema
If battering and frying fish sounds messy, frozen fish sticks are your fish taco savior in this healthy dinner recipe. Use them for a quick, kid-friendly dinner or try popcorn shrimp. Serve with your favorite salsa and black beans on the side.
Source: EatingWell Magazine, September/October 2016
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Fish Sticks: Most are made with pollock, which is a sustainable choice if it's Marine Stewardship Council certified (look for the blue label or contact the manufacturer). Try to avoid added sugar (or make sure it's as close to the end of the ingredient list as possible). Go for one with 300 mg or less of sodium per serving. Our Favorites: Kidfresh Fun-tastic and Dr. Praeger's Lightly Breaded
Nutrition Facts
Serving Size: 2 tacos
Per Serving:
395 calories; protein 9.7g 20% DV; carbohydrates 38.1g 12% DV; exchange other carbs 2.5; dietary fiber 6.8g 27% DV; sugars 3.3g; fat 23.8g 37% DV; saturated fat 4.3g 22% DV; cholesterol 20.2mg 7% DV; vitamin a iu 109.6IU 2% DV; vitamin c 22.9mg 38% DV; folate 58.7mcg 15% DV; calcium 72.7mg 7% DV; iron 1.4mg 8% DV; magnesium 61.4mg 22% DV; potassium 402.4mg 11% DV; sodium 417.2mg 17% DV; thiamin 0.2mg 16% DV.
Exchanges:
1 1/2 starch,1/2 vegetable, 1 medium-fat meat, 3 fat
