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- 1 pound fresh tilapia or catfish fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 2 tablespoons cooking oil
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 8 6 - 7 inches flour tortillas
- 1 cup shredded cabbage
- 1/2 cup shredded carrots (2 small or 1 medium)
- 1 jalapeno or serrano pepper, thinly sliced
1. Rinse fish and pat dry. Cut into 1-inch pieces.
2. For lime sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in it. Set aside remaining sauce.
3. In a large skillet heat oil over medium heat. In a shallow dish combine flour and salt. Working with about a third of the fish at a time, toss fish in flour mixture and add to hot oil. Cook for 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed. Drain fish on paper towels.
4. Wrap tortillas in paper towels; heat in microwave for 30 seconds. Top tortillas with fish, cabbage, carrots, and jalapeno. Drizzle with Lime Sauce and serve with lime wedges.
- Servings Per Recipe 4,
- cal. (kcal) 652,
- Fat, total (g) 39,
- chol. (mg) 67,
- sat. fat (g) 5,
- carb. (g) 41,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 15,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 31,
- vit. A (IU) 3790,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 557,
- Potassium (mg) 473,
- calcium (mg) 202,
- iron (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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