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Grilled Fish Tacos W/ Spicy Tequila-Lime Guacamole

 
One serving costs about $5.54 One serving costs about $5.54

$5.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,healthy,pescetarian,pescatarian lunch,main course,main dish,dinner Mexican
spoonacular Score:86%

Spoonacular Score: 86%

 

The recipe Grilled Fish Tacos W/ Spicy Tequila-Lime Guacamole could satisfy your Mexican craving in approximately 45 minutes. For $5.53 per serving, you get a main course that serves 4. One serving contains 580 calories, 54g of protein, and 23g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of jalapeno, lime zest, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is great. Try Grilled Tequila Lime Fish Tacos, tequila lime fish tacos, and Tequila Lime Fish Tacos with Kale for similar recipes.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Miranda Lambert Kerosene Pinot Grigio Wine with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Miranda Lambert Kerosene Pinot Grigio Wine

Light yet pleasingly soft with hints of pear and ripe apple. This fruit forward wine comes across as slightly sweet with a finish that is crisp and clean. This versatile white can pair with most any dish or be enjoyed by itself in the shade of your favorite tree.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  avocado
avocado
2 lb
2 lb white fish
white fish
8
8  flour tortillas
flour tortillas
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
1 small
1 small jalapeno
jalapeno
1 cup
1 cup shredded lettuce
shredded lettuce
1 Tbsp
1 Tbsp fresh lime juice
fresh lime juice
1 Tbsp
1 Tbsp lime zest
lime zest
0.25 cups
0.25 cups nonfat greek yogurt
nonfat greek yogurt
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps diced onion
diced onion
some
some salt and pepper
salt and pepper
1 Tbsp
1 Tbsp tequila
tequila
3
3  diced tomatoes
diced tomatoes
1  avocado
1
avocado
2 lb white fish
2 lb
white fish
8  flour tortillas
8
flour tortillas
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
1 small jalapeno
1 small
jalapeno
1 cup shredded lettuce
1 cup
shredded lettuce
1 Tbsp fresh lime juice
1 Tbsp
fresh lime juice
1 Tbsp lime zest
1 Tbsp
lime zest
0.25 cups nonfat greek yogurt
0.25 cups
nonfat greek yogurt
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps diced onion
2 Tbsps
diced onion
some salt and pepper
some
salt and pepper
1 Tbsp tequila
1 Tbsp
tequila
3  diced tomatoes
3
diced tomatoes

Equipment

potato masher
potato masher
grill pan
grill pan
grill
grill
bowl
bowl
potato masher
potato masher
grill pan
grill pan
grill
grill
bowl
bowl


Instructions

  1. Using a fork or potato masher, mash avocado in a bowl.
  2. Add yogurt, lime juice, lime zest and tequila; mix well.
  3. Add jalapeno, onion, salt/pepper and cilantro; stir until all ingredients are incorporated and smooth.
  4. Adjust seasonings if desired.
  5. Pour finished guacamole into serving bowl; set aside.
  6. Preheat a grill pan to med-high heat.
  7. Drizzle fish on each side with olive oil and season with salt and pepper.
  8. Grill fish on each side until opaque, about 4 mins.
  9. Remove fish from grill and flake into large chunks with a fork.
  10. Heat tortillas on the grill pan until blisters form.
  11. To assemble tacos, spread a dollop of guacamole onto tortilla, add fish, and top with shredded lettuce and chopped tomatoes (or whatever toppings you prefer).
  12. Optional: squeeze additional lime juice over the fish.
  13. Enjoy with a Mexican beer or tasty margarita! :)
  14. Note: if you have any leftover guacamole, serve it as a dip with tortilla chips!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.62
Ingredient
1 avocado
2 pounds white fish
8 flour tortillas
2 tablespoons fresh cilantro
1 small jalapeno
1 cup shredded lettuce
1 tablespoon fresh lime juice
1 tablespoon lime zest
¼ cups nonfat greek yogurt
2 tablespoons olive oil
2 tablespoons diced onion
1 tablespoon tequila
3 diced tomatoes
Price
$1.50
$16.11
$1.03
$0.03
$0.06
$0.27
$0.13
$0.50
$0.42
$0.33
$0.04
$0.67
$1.39
$22.47

Tips

Health Tips

  • To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
581 Calories
53g Protein
22g Total Fat
40g Carbs
72% Health Score
Limit These
Calories
581
29%

Fat
22g
35%

  Saturated Fat
4g
27%

Carbohydrates
40g
14%

  Sugar
6g
7%

Cholesterol
114mg
38%

Sodium
739mg
32%

Alcohol
1g
7%

Get Enough Of These
Protein
53g
108%

Selenium
110µg
158%

Vitamin B3
12mg
63%

Vitamin B12
3µg
62%

Phosphorus
574mg
57%

Folate
191µg
48%

Vitamin D
7µg
47%

Potassium
1308mg
37%

Vitamin B6
0.64mg
32%

Vitamin B1
0.47mg
31%

Vitamin K
32µg
31%

Manganese
0.59mg
30%

Vitamin C
24mg
29%

Magnesium
102mg
26%

Fiber
6g
25%

Vitamin E
3mg
25%

Iron
3mg
22%

Vitamin B2
0.36mg
21%

Vitamin B5
2mg
21%

Copper
0.4mg
20%

Vitamin A
986IU
20%

Calcium
123mg
12%

Zinc
1mg
11%

covered percent of daily need

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