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Crunchy Fish Tacos

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.5662
Energy (kCal)631.1676
Carbohydrates (g)5.3245
Total fats (g)24.5192
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425 degrees F. Line cookie sheet with foil. | 2. Place taco shells in 1-gallon resealable food-storage plastic bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed. | 3. Cut tilapia fillets into 3x1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. Place on cookie sheet. Bake 15 minutes, turning halfway through bake time. Place 2 pieces on each tortilla. Add toppings. Roll up tortillas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    taco Fish - - - -
    tilapia fillet 1 pound 403.4676 0.0 89.7602 2.2667
    topping - - - -
    pico de gallo salsa 1 cup 403.4676 0.0 89.7602 2.2667
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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