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Ensenada Fish Tacos

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  Halibut/Orange roughy 10 Ounce, cut into 1 inch cubes
  Vegetable oil 1 Tablespoon
  Lime juice 1 Tablespoon
  Spices and seasonings for fajitas 1 27⁄100 Ounce (1 Package)
  Corn tortillas/Flour tortillas 6 (8 Inch)
  Shredded lettuce 2 1⁄2 Cup (40 tbs)
  Diced tomatoes 1⁄2 Cup (8 tbs)
  Grated monterey jack cheese/Cheddar cheese 3 Ounce
  Thinly sliced green onion 2 Tablespoon
  Dairy sour cream 1⁄4 Cup (4 tbs) (For Garnish)
  Guacamole 1⁄4 Cup (4 tbs) (For Garnish)
  Salsa 1⁄4 Cup (4 tbs) (For Garnish)
  Fresh cilantro 1 Tablespoon (For Garnish)

In shallow glass baking dish, place fish.
Add oil and lime juice.
Sprinkle with Spices & Seasonings for Fajitas; toss lightly to coat.
Cover with plastic wrap.
Marinate in refrigerator 2 hours, occasionally spooning marinade over fish.
Remove plastic wrap.
Bake fish in 450°F oven 10 minutes, until fish just begins to flake; drain

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1912 Calories from Fat 889

% Daily Value*

Total Fat 102 g157.6%

Saturated Fat 36.2 g180.9%

Trans Fat 0 g

Cholesterol 250.3 mg83.4%

Sodium 1581.3 mg65.9%

Total Carbohydrates 169 g56.4%

Dietary Fiber 16.7 g66.7%

Sugars 13.2 g

Protein 84 g168.1%

Vitamin A 1016.2% Vitamin C 247.7%

Calcium 117.7% Iron 76.2%

*Based on a 2000 Calorie diet

Ensenada Fish Tacos Recipe