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Lime Roasted Fish Taco with Green Curry Carrot Slaw
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Nutrition Facts
Serving Size 278 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 380 mg 16%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 18 g
Vitamin A 330% • Iron 6%
Vitamin C 20% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lime Roasted Fish Taco with Green Curry Carrot Slaw
Rate and Review | Read Reviews (2)
Prep Time
45 minutes
Cook Time
15 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb fresh red snapper or tilapia fillets
1 medium lime, zested
1 1/2 Tbsp extra virgin olive oil
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
20 Oz H-E-B Organics Shredded Carrots
1/4 cup(s) fresh lime juice
1/4 cup(s) extra virgin olive oil
12 H-E-B Mixla Tortillas, or as needed
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Instructions

1
Preheat oven to 375ºF. Line a sheet pan with parchment paper and set aside.
2
Place fish in a bowl and toss with lime zest, olive oil, salt and pepper to coat.
3
Lay fish on prepared pan and bake 12 to 17 minutes depending on thickness. Internal temperature should be at least 150ºF.
4
In a bowl combine shredded carrots, lime juice, olive oil and 1/3 cup Homemade Green Curry Paste (recipe on heb.com) or store bought green curry paste, plus more as needed. Season to taste.
5
To serve, flake fish apart and place on tortillas. Garnish with carrot slaw and your favorite condiments.
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