Cilantro-Avocado Fish Tacos
Mango-Pineapple Salad
Wine Recommendation
Sutter Home Pinot Grigio
Ingredients
- 6 frozen breaded fish fillets
- ⅓ cup cilantro avocado yogurt dressing
- ½ (10-oz) pkg angel hair coleslaw
- 2 green onions, chopped and divided
- 6 corn tortillas, heated
Instructions
- Bake fish according to package directions.
- Meanwhile, combine dressing, coleslaw, and half of onions; toss.
- Divide fish and coleslaw among tortillas. Sprinkle with remaining onions.
Side Dish Ingredients
- ½ (10-oz) container mango chunks
- ½ (16-oz) container pineapple chunks
- 1 red bell pepper, thinly sliced lengthwise
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- 1 Tbsp honey
Side Dish Instructions
- Toss together mango, pineapple, bell pepper, and cilantro in a bowl. Drizzle with lime juice and honey; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
380
|
101
|
481
|
| Fat (g) | 14 | 0 | 14 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 52 | 26 | 78 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 716 | 3 | 719 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
