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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Core the cabbage. Halve it lengthwise, then slice it very thinly into shreds. In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and pepper, if using. Refrigerate for 30 minutes. | 2. In another large bowl, combine the fish, 1.5 tablespoons lime juice, and half the jalapeno. Season generously with salt. Stir in the oil. Refrigerate for 30 minutes. | 3. In a blender combine the avocado, garlic, remaining jalapeno, 0.5 tablespoon of the cilantro, 0.25 teaspoon salt, the remaining 1 tablespoon lime juice, canola oil, and water. Pulse the mixture until smooth. Taste for seasoning and add more lime juice or salt, if you like. Transfer to a serving bowl. | 4. In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar. | 5. Place the pineapple in a serving bowl, the onion in another, and the remaining 1 tablespoon of cilantro in a third. Set aside. | 6. Drain the fish in a colander. | 7. Heat a large skillet over medium-high heat. When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. Use a slotted spoon to transfer the fish to a serving bowl; keep warm. | 8. Heat a cast-iron skillet over high heat. Heat each tortilla for 10 seconds on a side. Wrap in foil to keep warm. | 9. At the table, spread about 3 spoonfuls of fish down the center of a tortilla. Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cabbage	1/4			-	-	-	-
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
red pepper	1	dash	ground	-	-	-	-
cod	3/4	lb	boneless skinless cut	278.8006	0.0	60.5541	2.278
lime juice	2 1/2	1/2		9.4531	3.1838	0.1588	0.0265
jalapeno pepper	1/2		seeded chopped	0.8156	0.1828	0.0256	0.0104
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
avocado	1/2		peeled	-	-	-	-
garlic clove	1		chopped	-	-	-	-
cilantro	1 1/2	tablespoons		0.345	0.055	0.032	0.0078
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
water	2	tablespoons		0.0	0.0	0.0	0.0
tomato	3/4	cup	seeded chopped	20.115	4.3471	0.9834	0.2235
pineapple	1/3		sliced	27.5	7.216	0.297	0.066
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
white corn tortilla	6			-	-	-	-

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