Baked Fish Tacos with Avocado
Roasted Corn, Black Bean & Mango Salad
Ingredients
- 1 Tbsp avocado oil
- 2 tsp no-salt-added Southwest seasoning
- ½ tsp salt
- 1 lb flaky white fish fillets, such as cod, haddock or mahi mahi, cut into 8 or 16 pieces
- 1 avocado, cut into 16 slices
- ½ cup pico de gallo
- 8 corn tortillas, warmed
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Stir oil, seasoning blend and salt together in a medium bowl. Add fish and toss to coat. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
- To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 Tbsp pico de gallo in each tortilla.
Side Dish Ingredients
- 2 tsp canola oil
- 1 clove garlic, minced
- 1½ cups corn kernels, (from 3 ears)
- 1 large ripe mango, (about 1 lb), peeled and diced
- 1 (15-oz) or (19-oz) can black beans, rinsed
- ½ cup chopped red onion
- ½ cup diced red bell pepper
- 3 Tbsp lime juice
- 1 small canned chipotle pepper in adobo sauce, drained and chopped
- 1½ Tbsp chopped fresh cilantro
- ¼ tsp ground cumin
- ¼ tsp salt
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
296
|
122
|
418
|
| Fat (g) | 13 | 2 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 19 | 4 | 23 |
| Carb (g) | 29 | 25 | 54 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 521 | 245 | 766 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
