Dinner at the Zoo · by Sara Welch★ 5.0 (10)
Fish Tacos with Avocado
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 29%
CARBS 18G24% OF CAL
6G FIBER10G OTHER2G TOTAL SUGAR
FAT 14G41% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned tilapia layered with cabbage, avocado, and pico de gallo in warm corn tortillas with creamy sauce. Fresh, healthy, and ready in 20 minutes.
mainmexicantacofishgluten free
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound tilapia fillets (a different variety of mild white fish will also work)
- 2 teaspoons olive oil
- 1 tablespoon taco seasoning
- 1 cup shredded cabbage
- 1 avocado (thinly sliced)
- 1 cup pico de gallo (homemade or store bought)
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 8 corn tortillas (warmed)
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 29%
CARBS 18G24% OF CAL
6G FIBER10G OTHER2G TOTAL SUGAR
FAT 14G41% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 237mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.