Coconut Lime Fish Tacos with Peach Avocado Salsa

Nutrition Facts

Serving Size: 2 tacos

Calories: 282 • Total Fat: 7g • Total Carbohydrate: 34g (Fiber: 7g • Sugars: 6g) • Protein: 23g • Vitamin A (21%) • Vitamin B-12 (13%) • Vitamin B-6 (19%) • Vitamin C (94%) • Calcium (7%) • Folate (7%) • Iron (8%) • Magnesium (20%) • Niacin (16%) • Selenium (45%) • Thiamin (9%) • Zinc (9%)

Nutritional Highlights

Rich in Good Fats • High Fiber • High Protein • Gluten-Free • Dairy-Free • Paleo Option • Good for Metabolism • Energy Booster • Promotes Healthy Skin, Hair, Bones • Immunity Booster • Balances Nervous System • Promotes Red Blood Cell Development • Promotes Muscle Development and Recovery

This recipe is not only an excellent balance of protein, fat, and carbohydrates to keep your blood sugar stable, but it’s also packed with vitamins and minerals to protect your body and boost your energy.

Coconut-lime Fish tacos with Peach avocado salsa

Servings: 3 (2 tacos per serving)

FIsh INGREDIENTS

1/2 pound tilapia (or other whitefish)
1 egg white
3 tbsp coconut flakes
1/4 tsp garlic powder
1/4 tsp sea salt
1/2 tsp black pepper
pinch cayenne pepper (optional)
zest of 1 lime
cooking spray
6 corn tortillas (6 inch, preservative-free variety)

Salsa INGREDIENTS

1/2 red bell pepper, diced
1/2 medium peach, diced
1/4 cup red onion, diced
1/2 cup cucumber, diced
1/4 avocado, cut into small cubes
juice of 1 lime
1 tbsp fresh parsley, finely chopped
1 tbsp cilantro, finely chopped
1/4 tsp salt
1 tbsp poblano pepper, diced (optional)

METHOD

Preheat oven to 375ºF.
Prepare salsa by placing all salsa ingredients in large bowl and stirring until evenly combined. Store in refrigerator while you make the fish to let the flavors marinade together.
Combine coconut, cayenne pepper, garlic power, salt, pepper, and lime zest. Transfer to a plate.
Pat fish dry with a paper towel. Dip fish first in egg white then in coconut mixture. Spray tops of fish lightly with cooking spray. Place on a well greased baking pan or ceramic dish and bake for 10-12 minutes. Turn on broiler and broil for an additional 3 minutes or until coconut turns to a golden color. Remove from the oven and flake fish with a fork.
Warm corn tortillas in the microwave.
Fill tortillas with fish and top with salsa. Recipe makes 6 tacos with 2 tacos per serving.