These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

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Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

We love tuna recipes like this healthy tuna salad recipe, chickpea tuna salad and tuna zucchini fritters.

In the past years, I realized every healthy dinner can’t be a restaurant meal. But it still can be made with real food, take this healthy tuna melt recipe. It came out so good, my boys were all over it!

Just toast some whole grain bread, gluten-free bread, or protein bagel, top with canned tuna, cheese and broil until melted. Dinner is served and everyone is happy!

To save on numerous grocery trips, stock your freezer with shredded cheese and variety of breads. Keep a few cans of fish in the pantry. That’s it.

Ingredients You Will Need

To make healthy tuna melt you will need just a few simple ingredients.

• Canned tuna: I used light tuna, which is skipjack tuna packed in water. You can use any tuna like albacore tuna etc.
• Bread: A few slices of your favorite whole grain bread or gluten-free bread. Whole grain English muffin like Ezekiel brand or protein bagel will be great too!
• Cheese: Sharp cheddar cheese or marble cheese. You want flavorful cheese blend.
• Cream cheese: I also prefer to add cream cheese instead of mayonnaise, so the taste of fish is not overpowered. Not to mention it is twice less calories.
• Tomato: A classic tuna melt addition.
• Spices: Garlic powder, salt and pepper for a bit of flavor.

How to Make Healthy Tuna Melt

Here’s a quick overview how to make healthy tuna melt. Full recipe card is located below.

• Toast the bread: Pretty straightforward step. Just place a slice of bread in a toaster until it’s golden.
• Make tuna mixture: I na small bowl, combine drained canned tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Assemble the melt: Place a slice or two of tomato on a toast, top with tuna mixture in a shape of a small mountain and sprinkle with cheese.
• Broil it: Broil tuna melts on a baking sheet on top shelf of the oven or toaster oven until cheese has melted.

Tips for Best Results and Variations

• Use your favorite bread: I love a slice of sprouted whole grain with not too much sugar or sourdough bread. Use gluten-free bread, whole-wheat bread, rye bread, bagels or English muffins. Just use the one you like for best flavor.
• Add celery or pickles: Chop up some celery or pickles and add to the tuna mixture to make it taste more like tuna salad.
• Use different cheese: Swiss cheese, havarti cheese or gouda cheese would go well with tuna.
• Add sliced cheese: Instead of grated cheese, buy sliced cheddar cheese. Just be sure it is not processed cheese.

What to Serve with Tuna Melt?

We like to serve healthy tuna melt sandwich with sliced fresh vegetables like cucumbers and tomatoes or with cucumber bell pepper salad. It makes it a complete meal.

You can also serve it with my super easy healthy tomato soup or sun dried tomato soup.

FAQs

More Healthy Tuna Recipes to Try

• Tuna egg salad
• Mexican tuna salad
• Healthy tuna pasta salad

Add this to your repertoire of healthy lunch ideas or easy dinners!

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Healthy Tuna Melt

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 316kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 6 ounces can tuna packed in water and drained
• 3 tablespoons cream cheese
• 1 teaspoon garlic powder
• Pinch salt
• Pinch ground black pepper
• 1 large tomato sliced
• 2 slices whole grain bread English muffins or bagels
• 1/2 cup cheddar cheese shredded

US Customary – Metric

Instructions

• In a small bowl, add tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Toast your bread slices and place them on a baking sheet. Top with tomato slices and divide the tuna mixture on top between the 2 toasts. Helps to shape it into small mounds. Sprinkle with cheese.
• Broil tuna melts on High for 2-3 minutes or until cheese has melted.
• Serve immediately with soup, salad or vegetables.

Nutrition

Serving: 1tuna melt | Calories: 316kcal | Carbohydrates: 7g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 309mg | Fiber: 1g | Sugar: 3g

The post Healthy Tuna Melt appeared first on iFoodReal.com.

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection. Easy and delicious appetizer, side dish or dinner.

You may also love these baked zucchini fritters or canned salmon cakes.

These fried zucchini cakes with tuna came out so good! And we are going heavy on zucchini adding about 2.5 pounds. Perfect to use up a surplus of squash, if you have one.

Zucchini and tuna are a match made in heaven. First one undeniably dry and salty, and latter bursting with water and bland. Combine both, flavor with freshly grated Parmesan cheese and a bit of mayo, add just enough whole grain flour to “glue” them together, and you have got the most delicious tuna zucchini cakes kids will love!

These zucchini patties taste great hot or cold. If you are a sauce type of person, I recommend whipping a batch of my cottage cheese ranch dip to dip them into. So good!!!

Ingredients for Fried Zucchini Cakes

To make fried zucchini fritters you will need just a handful of simple ingredients.

• Zucchini: You can use dark green zucchini, light green zucchini or yellow summer squash. This zucchini recipe is perfect to use up extra large garden zucchini! Just beware, it might be more watery.
• Canned tuna: I used chunk light tuna packed in water. It is quite affordable. You can use any tuna like albacore tuna. Just be sure it’s packed in water and not in oil.
• Eggs: Eggs are needed for binding the cakes.
• Mayonnaise: I love to use avocado oil mayo in all of my recipes. Small amount adds a lot of flavor to these zucchini cakes.
• Parmesan cheese: Freshly grated from a large hunk of Parmigiano-Reggiano is the best. I recommend to avoid Parmesan cheese from a shaker.
• Fresh herbs: Use what you have on hand or in your garden. Fresh parsley, fresh dill, green onion or chives will work great.
• Whole wheat flour: All-purpose flour or gluten-free flour will be fine too.
• Salt: For seasoning.

How to Make Tuna Zucchini Cakes

Here is a quick overview how to make tuna zucchini cakes. Full recipe card is located below.

• Shred zucchini: Line large mixing bowl with linen towel, place box grater inside and grate zucchini.
• Squeeze water out: Remove grater, twist the towel at the top and pressing with other hand at “the ball”, start squeezing the water out. Do it for a few minutes and you will end up with approximately 1/2 cup liquid in a bowl and still a generous amount of shredded zucchini inside the towel.
• Make the batter: In the same bowl, mix zucchini, tuna, eggs, cheese, mayo and salt, breaking tuna into small pieces with a spatula. Zucchini mixture should have some creaminess to it. Then sprinkle flour on top and mix again, this ensures no lumps.
• Fry zucchini cakes: To fry tuna zucchini fritters, you can use either cooking spray or oil. I prefer avocado oil because zucchini cakes come out more crispy on the outside. Pan fry them for 4-5 minutes per side or until golden brown.

Tips for Best Results

Here are my top tips for the best tuna zucchini cakes that are crispy and delicious!

• Use food processor: To save time, grate zucchini in a food processor with a shredding disc.
• Squeeze zucchini thoroughly: Be sure to take your time and squeeze as much liquid as possible from shredded zucchini. Don’t bother with salting it prior to squeezing. I never found this method too helpful.
• Drain tuna well: Again moisture is the main culprit in mushy fritters. Drain canned tuna well, using your hands.
• Use oil for frying: If you like crispy fried zucchini cakes, I recommend to stick to frying them in oil.
• Use ceramic non-stick skillet: If you choose to make patties with cooking spray, make sure your skillet is still truly non-stick and didn’t lose this quality.
• Do not overcrowd the pan: If you use large skillet (12 inches) or a griddle, you should be able to make these cakes in 3 batches. Just be sure to leave an inch or two of space between the fritters, so they can crisp up and are easy to flip.
• Do not move the fritters: When zucchini cakes are frying, do not peak under them. This will break the seal and disturb the golden crust and make them fall apart. Cakes are ready to flip when their edges are golden brown a bit.

What to Serve Fried Zucchini Cakes with?

This recipe for tuna zucchini cakes makes a lot just because I like to serve them as a main dish on their own. That’s what we did in Ukraine.

For dipping, you can combine yogurt or sour cream, grated garlic clove, chopped chives and ground black pepper to taste in a small bowl. Or make a batch of healthy ranch or cottage cheese ranch dip.

If you would like to serve them with a side dish, I recommend this creamy cucumber salad or creamy cucumber tomato salad.

How to Store and Reheat

Keep tuna zucchini cakes warm while cooking by placing them on a baking sheet in preheated oven to 200 F.

Reheat: To reheat cold zucchini patties, place them on a baking sheet in 375 F oven for 10 to 12 minutes.

Store: Refrigerate fritters in an airtight container for up to 5 days.

Freeze: Freeze in a resealable Ziplock bag for up to 3 months. Thaw in the fridge overnight.

FAQs

More Tuna Recipes to Try

• Healthy tuna salad
• Healthy tuna melt
• Tuna chickpea salad
• Mexican tuna salad

More Zucchini Recipes to Try

• Mediterranean zucchini boats
• Crustless zucchini quiche
• Crustless zucchini pie
• Zucchini potato bake
• Tex Mex rice and beans with zucchini

You might also enjoy this compiled list of healthy zucchini recipes!

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Fried Tuna Zucchini Cakes

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection.

Course Dinner

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 21 fritters

Calories 67kcal

Author Olena Osipov

Equipment

• Box grater
• Ceramic skillet

Ingredients

• 2 cans (6 ounces each) tuna well drained
• 2.5 pounds zucchini 4 medium or 4 cups shredded
• 2 large eggs
• 1/2 cup Parmesan cheese grated
• 3 tablespoons mayo I use avocado oil mayo
• 3/4 teaspoon salt
• 3/4 cup whole wheat flour all-purpose or gluten-free flour
• 2 sprigs green onions or chives finely chopped
• Oil for frying

US Customary – Metric

Instructions

• Place shredded zucchini in a linen towel and squeeze really well, twisting at the top and pressing on the “ball” with zucchini. I have squeezed about 1/2 cup of water.
• Discard liquid and transfer zucchini to a large bowl along with tuna, eggs, Parmesan cheese, mayo and salt. Mix really well, breaking tuna into pieces. Sprinkle flour on top and mix until well combined.
• Preheat large skillet or griddle on medium heat and add a bit of oil to coat. Add about 1/3 cup mixture (don’t flatten too thin), fry for 4-5 minutes, carefully flip and cook another 4 minutes or until golden brown. Work in batches. Fritters fry faster as skillet gets hotter, so watch closely.
• Serve hot or cold, with Greek yogurt ranch or cottage cheese ranch dip. (optional but so good).

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1fritter | Calories: 67kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Fiber: 1g | Sugar: 1g

The post Fried Tuna Zucchini Cakes appeared first on iFoodReal.com.

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch.

Looking for more tuna salads? Try this Mexican tuna salad and chickpea tuna salad.

A delicious spin on a classic comfort food, avocado tuna salad is made with tender tuna, creamy avocados, crisp vegetables, and a zest of lime and cilantro.

If you love tuna salad and you love avocado salad, you will be obsessed with this light and refreshing tuna avocado salad! The avocado replaces mayo making it one of my newest no-dairy healthy salads.

Just FYI, I wanted to keep avocado in chunks rather than mash it to replace mayo like in avocado egg salad. I like this texture for sandwiches and wraps.

Ingredients for Avocado Tuna Salad

This avocado tuna salad recipe comes together with a handful of fresh ingredients.

• Canned tuna: Any type of tuna will work, use your favorite variety packed in oil or water.
• Diced avocado: Perfect swap for mayonnaise that adds flavor and creamy texture.
• Cucumber: Adds crunch. Do not remove seeds.
• Red onion: Minced raw onion adds a nice bite.
• Fresh cilantro: The lemon peppery taste pairs well with avocado.
• Healthy salad dressing: The combination of olive oil, lime juice, salt and black pepper is light and flavorful. Fresh lime juice is best!

What Kind of Tuna is Best for Avocado Tuna Salad?

To make tuna avocado salad, you can use any canned tuna you have on hand. I prefer a chunky light tuna packed in water for this salad because it’s more affordable and has lower mercury levels.

White albacore tuna has a firm texture, less “fishy” taste, with higher mercury levels. Where light tuna is a mix of tuna species, yellow to pink in color, and softer with more flavor.

Tuna packed in water has less added flavor and is cheaper. If it’s packed in oil it has a bit of flavor and higher in price.

How to Pick the Best Avocados?

Here are 3 tips I stick to every time when selecting avocados. You’ll want to use ones that are perfectly ripe to make this avocado tuna salad recipe. Avocados should be dark green and a bit soft to touch.

• Gently squeeze: The riper is the avocado, the softer it will feel. They should give a little when you gently squeeze them, be sure to stay away from ones that are rock hard or gives way too easily.
• Check the stem: Look under the little stem “nub” to check the ripeness of the fruit. The avocado is unripe if it’s hard to pull off, and overripe if it’s browning under the stem. If it comes off easily and is green beneath, your avocado is ripe!
• The color: Fresh avocados that are almost ripe can vary in color, and there are different varieties of avocado. Overall, an avocado is ripe when the outside is dark and has a few specks of green. An underripe avocado will be very green, and overripe avocados are completely dark with wrinkles.

How to Make Avocado Tuna Salad

This avocado tuna salad recipe is easy to make with one bowl and 15 minutes! Here is a quick photo overview, a full recipe card is located below.

• Flake tuna: Add drained tuna to a large mixing bowl and flake with a fork.
• Combine all ingredients: Add avocado, red onion, and cilantro with the tuna. Then add olive oil, lime juice, salt and pepper.
• Stir: Gently stir salad to combine, be careful not to mash avocado. Adjust any seasonings to taste.
• Serve: Avocado tuna salad is best served cold. Add it to your favorite bread, pita, or wrap and enjoy!

Tips for Best Results

Here are my top tips for making the perfect avocado tuna salad.

• Drain tuna well: Less liquid in tuna salad with avocado is always better. Drain tuna in a colander and then give a squeeze with your hands.
• Use proper avocados: Make sure it’s not too soft and not too hard, the salad will not be creamy if the avocado has not ripened.
• Chop everything small: A popular tip for most salad recipes. It allows the flavors to mix together evenly so you can enjoy all flavors and textures in every bite.
• Mash avocado: If your prefer a smoother tuna avocado salad, mash the avocado together with some lime juice, salt and pepper first, then stir in the remaining ingredients.

Variations

Make tuna salad with avocado your own by adding more veggies, protein, and texture.

• Jalapenos: For a spicy kick. Seed them for less spice or leave some seeds in. Seeds are what makes jalapenos spicy.
• Tomatoes: For added sweetness. Smaller ones such as cherry tomatoes or grape tomatoes sliced in half are best for salads.
• Eggs: Diced hard boiled eggs will add more creaminess and make this salad even healthier!
• Bacon: Chopped crispy bacon adds crunch and a salty bite.
• Seasonings: Try Italian seasoning or paprika. Fresh parsley or dill adds brightness and flavor. If you don’t have lime juice, lemon juice works great too. You can even add a tangy taste with Dijon mustard.
• Add crunch: I love the crunchy texture of celery and finely chopped dill pickles.
• Add cheese: Shredded sharp cheddar cheese or crumbled feta cheese will add a rich flavor.

What to Serve with Tuna Avocado Salad?

I love avocado tuna salad as a fast and easy dinner, or meal prep for healthy lunches. It’s also a bright addition to picnics and BBQs!

Serve as a dip or spread with tortilla chips, crackers or saltines.

Make classic tuna salad sandwiches with it! Use your favorite bread, wrap, or pita, I love almond flour bread. Add a simple side dish like chips or salad for a complete meal.

Keep it low carb and serve on its own, with a side of veggies, or added to a lettuce wrap. Use any lettuce like romaine lettuce, iceberg lettuce, or butter lettuce.

Make tuna pasta salad and mix it in with some cooked pasta.

How Long Does It Last?

Store: Avocado tuna salad keeps well in an airtight container and refrigerated for up to 2 days.

Freeze: I never have leftovers to freeze, it is that delicious! You could try to freeze it in an airtight container for up to 3 months and place in the fridge overnight to thaw.

FAQs

More Tuna Recipes

• Healthy tuna melt
• Tuna egg salad

More Salad Recipes to Try

• Canned salmon salad
• Chickpea avocado salad
• Chicken avocado salad
• Shrimp avocado salad

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Avocado Tuna Salad

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch and doesn't turn brown for days!

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 249kcal

Author Olena Osipov

Ingredients

• 2 x 6 ounces tuna drained
• 2 large avocados diced
• 1 long English cucumber diced
• 1/2 cup red onion minced
• 1/2 cup cilantro finely chopped
• 3 tablespoons olive oil extra virgin
• 4 tablespoons fresh lime juice 2 limes
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add tuna and flake it with a fork.
• Then add avocado, cucumber, red onion, cilantro, olive oil, lime juice, salt and pepper.
• Stir gently to combine and adjust any seasonings to taste.
• Serve cold right away.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. Salad does turn a tiny bit brown on day 2, otherwise it keeps well.
• Freeze: I think you can freeze this salad in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 249kcal | Carbohydrates: 9g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 326mg | Fiber: 5g | Sugar: 2g

The post Avocado Tuna Salad appeared first on iFoodReal.com.

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

We also love these grilled fish tacos.

This is the best fish tacos recipe! Yes, I’m that bold but just read reviews for yourself.

I think the best fish tacos are crispy, battered and fried, just like you get at any surf and turf joint. Fish has to be spicy and flavorful enough to help the plain veggies a bit.

It is a quick healthy meal you can make at home even on a busy weeknight! Fish tacos are a complete meal. So easy, just 25 minutes from fridge to table including making the fish taco sauce!

What Is the Best Fish for Fish Tacos?

The best fish for fish tacos is any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper. This fish taco recipe uses battered fish rather than flaked fish, so choose fish that holds its shape well.

You can even use salmon or trout if that’s what you have. It does not have to be white fish but rather fish that doesn’t flake easily and fall apart.

Ingredients for Fish Tacos Recipe

As always, my fish tacos recipe ingredients are super simple. And I even give you options for flours to use.

• Fish: Any firm white fish fillets that holds its shape. Cod, halibut, bass, haddock, rockfish, mahi mahi or snapper are great. Tilapia will not work.
• Flour: Any flour works! Almond flour or almond meal, regular white flour or whole wheat flour, spelt flour, gluten free flour, or even breadcrumbs. Anything that will make fish crispy.
• Simple spices: I use homemade taco seasoning and garlic powder.
• Yogurt and mayo: I call my fish taco sauce healthy because I use 75% plain yogurt and 25% mayonnaise unlike any restaurant’s 100% mayo white sauce.
• Cabbage, tomato, avocado, fresh cilantro, and lime are our fish taco toppings but you can use what you have on hand.
• Tortillas: You can use corn tortillas or flour tortillas for serving. We use corn tortillas because they are more authentic and nutritious.

How to Make Fish Tacos

I doubled this fish taco recipe and tacos were gone by morning. So, if serving a crowd, definitely double the recipe!

There are 3 steps to making fish tacos: cook the fish, make the fish taco sauce and prepare the taco toppings. It doesn’t get easier than that.

Prep fish and its dredging: Cut fish into 1 inch cubes and in a medium bowl whisk flour, taco seasoning, garlic powder, cornstarch, salt and pepper.

To cook fish: Dip fish pieces into flour mixture and pan fry for 2 minutes per side in preheated large ceramic non-stick skillet on medium high heat.

Best Fish Taco Sauce

Make fish taco sauce while fish is cooking. In a medium bowl, whisk yogurt, mayo, fresh lime juice, taco seasoning, cayenne pepper and black pepper.

Adjust amount of cayenne pepper to your taste or add some sriracha if you like your fish tacos spicy. If the sauce is too thick, add 1 teaspoon of water at a time until desired consistency is reached. This could be the case if you used Greek yogurt.

I also like to transfer fish taco sauce to a drizzling bottle.

Fish Taco Toppings

The finishing touch on these fish tacos are the toppings! Set up a taco bar and let each family member customize their taco how they like them for a peaceful and delicious dinner.

Chop toppings: Thinly slice or shred the cabbage or lettuce. Freshly shredded cabbage adds the best crunch but store bought coleslaw mix or broccoli slaw will work as well. Dice avocado, tomato, cilantro and red onion. Crumble cotija cheese or feta cheese.

I like to place fish tacos toppings in a large baking dish, cover with linen towel and set aside.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and press on them with spatula. It makes fish tacos extra delicious! Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce.

What to Serve with Fish Tacos?

These fish tacos are quite filling meal, so you will not need many side dishes. Here are a few ideas:

• Fruity salsas: Sweet with heat mango salsa recipe, pineapple jalapeno salsa or pico de gallo round out flavors of any tacos very nicely.
• Guacamole and tortilla chips.
• I recommend to make this super easy Instant Pot corn on the cob.
• Instant Pot refried beans or quickly open a can of store bought pinto beans or black beans.

Tips for Best Results

Here are my top tips for the best fish tacos I have been making for past 7 years!

• Skip non-fat yogurt: Do not use 0% yogurt for the fish taco sauce because it will lack flavor.
• Fish cooks fast: So don’t over cook it, otherwise it will come out rubbery.
• Do not overcrowd the skillet: Leave room for air to flow between fish pieces to keep fish tacos coating crunchy.
• Double the recipe for 4+ people: I highly recommend to double this fish tacos recipe. Single recipe makes 9 tacos and I find we all want 3-4 tacos each. And nobody minds the leftovers.

FAQs

More Tacos Recipes to Try

These fish tacos are lower in calories, yet battered and fried (a must!), easy to make and a perfect weeknight dinner! Here are a few other our favorite taco recipes.

• Shrimp tacos
• Bang bang shrimp tacos
• Ground chicken tacos
• Carne asada tacos
• Ground turkey tacos
• Instant Pot shredded chicken tacos

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Best Fish Tacos Recipe

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 9 tacos

Calories 221kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring cups
• Measuring tools

Ingredients

Fish Tacos:

• 1 lb any firm white fish I used cod, cut into 1″ cubes
• 1/2 cup any flour I used almond flour
• 2 tsp taco seasoning
• 1 tsp garlic powder
• 1 tsp cornstarch
• 1/4 tsp salt
• Ground black pepper to taste
• 2 tbsp avocado or coconut oil for frying (or whatever you use)
• 9 corn or flour tortillas

Fish Taco Sauce:

• 1/2 cup plain yogurt 2%+ fat
• 1/4 cup mayo I use avocado oil
• 1 lime juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper to taste

Fish Taco Toppings:

• Cabbage
• Tomato
• Avocado
• Red onion
• Cilantro

US Customary – Metric

Instructions

• Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
• Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
• Toppings: Chop and prepare the toppings.
• To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don't over cook. Do not overcrowd the skillet – helps to keep fish crispy. Remove onto a plate.
• To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

Video

Notes

• Store: Refrigerate leftover cooked fish, sauce and toppings covered or in a container for up to 24 hours. Fish is most crispy right after cooking.
• Make Ahead: Chop toppings and make sauce up to 2 days in advance. Refrigerate separately. You can also mix and store in a dry place flour with spices that you will use for dredging.
• Fish: You can use any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper. Even salmon.
• Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. 
• Yogurt: Please do not use 0% yogurt because sauce will lack flavor.
• Fish cooks fast: So don’t over cook it otherwise it will come out rubbery.
• Do not overcrowd the skillet: Leaving room and air to flow between fish pieces helps to keep it crispy.
• Double the recipe for 4+ people: I highly recommend to double the recipe. Single recipe makes 9 tacos and I find we all want 3-4 tacos each.

Nutrition

Serving: 1taco | Calories: 221kcal | Carbohydrates: 15g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 215mg | Fiber: 3g | Sugar: 1g

The post Fish Tacos Recipe appeared first on iFoodReal.com.

If you are looking for other quick and protein-rich salads, try this Mexican tuna salad or this tuna egg salad.

This chickpea tuna salad has become one of my favorite salads, along with this healthy tuna salad recipe. Both keep well for days and make for a healthy lunch in a pinch.

Tuna and chickpeas are the perfect combination for a hearty, affordable, and filling lunch as they are both rich in protein. Perfect on its own or a bed of lettuce, or spread the tuna chickpea salad between two slices of your favorite bread for a satisfying sandwich.

We also love this healthy tuna pasta salad when it comes to tuna salad recipes.

Ingredients and Notes

This chickpea tuna salad recipe requires a small number of ingredients, mostly pantry and fridge staples.

• Chickpeas: Low-sodium canned chickpeas, drained and rinsed. The alternative is to prepare them yourself in one of two ways. Here is an easy tutorial on how to cook dried chickpeas in Instant Pot. Note: chickpeas are also known as garbanzo beans.
• Canned tuna: I prefer to use chunky light tuna packed in water due to its affordability and lower mercury levels. You can, however, use any tuna you have on hand. In this Mexican tuna salad, I explain the different kinds of tuna available.
• Dill pickles: Any kind of pickles will work in this chickpea salad with tuna, except the sweet pickles. If you can’t find pickles, gherkins will work as a substitute.
• Red onion: Red onions add a nice crunch and color to this hearty salad. But if you’ve run out, don’t stress. Substitute green onions or even shallots if that’s all you have.
• Dill: Fresh dill takes the flavor of this salad to the next level. Don’t compromise by using dried dill. If you don’t have any dill in the fridge, use fresh parsley.
• Homemade dressing: To make this dressing you’ll need mayonnaise, olive oil, Dijon mustard, red wine vinegar, and salt and pepper. I like to add a touch of hot sauce but you can omit it if you aren’t up for the spice.

How to Make Chickpea Tuna Salad

Here are the 4 quick and easy steps to make this chickpea tuna salad in just about 15 minutes.

• Prepare the dressing: Place all the dressing ingredients in a small bowl and whisk well so it’s nice and creamy.
• Combine the salad ingredients: In a large serving bowl add chickpeas, tuna, pickles, and dill. If you are not using low-sodium chickpeas hold off on the salt until you taste the salad.
• Add the dressing: Pour the dressing over the ingredients in the bowl.
• Stir well: Using a large metal spoon, mix the salad ingredients with the dressing.

Tips for the Best Results

Here are my top tips for the best chickpea salad with tuna in the world!

• Let the salad chill: I suggest you place the salad in the fridge for 30 minutes or so to allow the flavors to mingle before serving. I also prefer to eat this chickpea tuna salad cold, not at room temperature.
• Season at the end and after chilling: Once the flavors have had time to develop, taste test to see if it needs more salt, pepper, or hot sauce.
• Cut the recipe in half: This salad is good for meal prep and makes about eight servings. If you are feeding a small crowd, consider preparing half of the recipe.
• Rehydrate the salad: The chickpeas may soak up the dressing after sitting for a while. Add more olive oil to rehydrate it instead of adding more mayo. Or squeeze some fresh lemon juice over the salad. These are healthier options.
• Add more crunch: If you want more crunch in your tuna chickpea salad add diced red bell peppers or celery. Not only will you get some crunch but you’ll also be adding more nutrients like fiber and Vitamin C. Feel free to mash the chickpeas slightly with a potato masher for a softer texture. This may be a good option for toddlers.

Serving Chickpea Salad with Tuna

Chickpea tuna salad is one of my favorite salads. I add it to my weekly meal prep list for easy lunches all week long. It stays crunchy and tasty for days and travels well which is ideal for lunch eaten away from home.

You can eat this salad on its own in a bowl, on a bed of greens, on top of crackers, stuffed into a pita, or make a sandwich with your favorite bread. Any way you eat it I’m sure you’ll agree it tastes great.

Fancy things up and serve in a hollowed-out bell pepper or tomato. You’ll get an A+ for presentation.

Or feel free to sprinkle some feta cheese on top if you’re a cheese lover.

How to Store and Make Ahead

Store: Any leftovers can be kept in an airtight container in the fridge for 3-4 days.

Freeze: This chickpea tuna salad will freeze well for up to 3 months in an airtight container. Thaw the salad overnight in the fridge. Fluff with a fork before serving.

FAQs

More Chickpea Recipes to Try

• Chickpea avocado salad
• Mediterranean chickpea salad
• Chicken chickpea stew

More Tuna Recipes

• Healthy tuna melt
• Avocado tuna salad

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Chickpea Tuna Salad Recipe

This Chickpea Tuna Salad Recipe is loaded with hearty chickpeas and tender tuna mixed in a creamy dressing. A nourishing lunch in 15 minutes!

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 206kcal

Author Olena Osipov

Equipment

• Glass bowls

Ingredients

For Salad:

• 2 14 ounces cans low sodium chickpeas rinsed and drained
• 2 6 ounces cans tuna drained and flaked
• 1/2 cup pickles finely chopped
• 1/4 cup red onion finely chopped
• 1/3 cup fresh dill finely chopped

For Dressing:

• 1/4 cup mayonnaise I use avocado oil mayo
• 3 tablespoons olive oil extra virgin
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Hot sauce to taste

US Customary – Metric

Instructions

• In a small bowl, add mayonnaise, olive oil, Dijon mustard, red wine vinegar, salt, pepper and hot sauce. Whisk the dressing and set aside.
• In a large bowl, add chickpeas, tuna, pickles, red onion and dill.
• Pour salad dressing on top and stir gently with a spoon to combine.
• Let salad chill in the fridge for about an hour before serving. Serve cold.

Notes

• Store: Refrigerate tightly covered for up to 3 days. You can always rehydrate the salad with some olive oil.
• Freeze: I think you can freeze leftovers since there are no veggies in the salad but I haven’t tried. Freeze in an airtight container for up to 3 months and thaw in the fridge overnight.

Nutrition

Serving: 1cup | Calories: 206kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 336mg | Fiber: 6g | Sugar: 0.4g

The post Chickpea Tuna Salad Recipe appeared first on iFoodReal.com.

It has the flaky texture of grilled salmon and scrumptious flavors of garlic butter baked salmon. You just can’t go wrong!

Lemon Butter Baked Cod Recipe

Hi, I am Dina and I run the blog SimplyHomeCooked.com. I absolutely love easy recipes that are wholesome and delicious!

This lemon butter baked cod is seasoned perfectly and has that wonderful flakiness while not being dry. The butter sauce has garlic and basil in it, along with other seasonings that just absorb into the fish while it bakes. And like with lime ginger salmon, the lemon cooks right in, too.

It is great paired with Instant Pot brown rice and butter lettuce salad.

Ingredients

This oven baked cod is the perfect example of how fresh, tasty ingredients can make a truly delectable dish. If you are in a mood for sweet and sticky, check out honey garlic glazed salmon or Thai salmon.

• Cod: Try to get fresh cod fillets if you can. Fresh always tastes but if you use frozen cod, make sure to fully thaw it out before cooking.
• Butter: You want the butter to be at room temperature so you can make a paste out of it before adding it on top of the fish.
• Garlic: Adding fresh garlic as opposed to garlic powder will give an intense and delicious flavor to the cod.
• Spices: Salt and pepper is a must for basic flavor, but adding paprika and dried basil gives it an herb-y flavor as well.
• Lemon and parsley: The lemon is placed on the cod before going into the oven so that it infuses into the fish as it cooks. Chopped parsley is a great way to add fresh flavor and overall completed the cod dish.

Is Cod Healthy?

Yes! Cod is considered to be a very healthy fish. Here is why:

• Low calorie: Like tuna, cod has less fat than salmon since it’s a higher protein fish therefore it has fewer calories.
• Vitamins and Minerals: Besides the benefits of the low calories, cod is also a good source of vitamin E, A, and C. It is also known to be full of minerals like phosphorus, and potassium.

How To Make Lemon Butter Baked Cod

• Make the butter mixture. Preheat the oven to 400 degrees Fahrenheit. Then, mix the softened butter, pressed garlic cloves, salt, paprika, black pepper, and dried basil together in a small bowl. Set aside.
• Prepare the cod fillets. Take out the cod fillets and pat them with a paper towel to get off any extra moisture. If they are frozen, make sure to thaw them first.
• Season the cod. Generously season the top and bottom of each fillet with salt and pepper, then place them in a small, deep baking dish. Evenly distribute the butter mixture on top of them.
• Bake. Place a slice of lemon on top of each cod fillet and bake them for about 14-15 minutes, or until the cod has reached 145 degrees Fahrenheit in the center.
• Garnish and serve. Sprinkle some chopped fresh parsley on top, serve and enjoy.

Tips And FAQs

• Can I use frozen cod? Yes, you can use frozen cod in this recipe. When you do, be sure to allow the fillets to completely thaw before you pat off moisture and prepare them for cooking.
• How to make it healthier: To lighten this recipe up, you can use less butter, or you could switch the butter for a healthy oil, such as olive or avocado oil.
• How long does cod bake in the oven? This oven baked cod will take about 14-15 minutes to fully cook if you are using 6 oz. fillets as I did. Anything smaller would take less time, and larger fillets would take a little longer.
• How to tell if cod is done? The most accurate way to tell if your cod is done is with a meat thermometer. The internal temperature should be at least 145 degrees Fahrenheit. You can also tell by how it looks. If it is opaque and easily flaked with a fork.
• Can I make this in advance? Unfortunately, you cannot make the entire dish ahead of time, but you can prepare the butter mixture beforehand. Just store it in the refrigerator in a tightly-lidded container until you are ready to bake the cod.

What To Serve With Baked Cod?

This Lemon Butter Baked Cod can be served with a number of different side dishes. It’s so versatile so it pairs well with vegetables, salads, and almost any carb side dish.

• Vegetables: Pair this fish with oven roasted asparagus or air fryer brussels sprouts to round out the meal.
• Salads: Any kind of light salad like spinach salad will be perfect!
• Carbs: Try it on a bed of rice, quinoa or cauliflower rice.

How To Make Ahead, Store and Reheat

• Make ahead: The garlic butter paste can be made ahead of time. I wouldn’t recommend seasoning this fish too early since the salt and lemon juice will pull out too much moisture from the fish.
• Storing: To store baked cod, place it in an airtight container. It will stay fresh for 3-4 days in the refrigerator.
• Reheating:  When you are ready to reheat it, place the Lemon Butter Baked Cod in a pan on the stovetop over medium heat until warmed through. If it seems a little dry, you can use a bit of butter to help thin the sauce.

More Seafood Recipes

• Grilled fish tacos
• One pan salmon and veggies
• Air Fryer salmon 
• Healthy shrimp salad

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Lemon Butter Baked Cod

This Lemon Butter Baked Cod is made with simple and flavorful ingredients. You'll love the fresh taste of parsley and lemon on top of buttery flaky cod fillets.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 19 minutes minutes

Servings 4 fillets

Calories 243kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 4 6 oz cod fillets
• 4 tbsp unsalted butter softened
• 2 garlic cloves pressed
• 1/2 tsp paprika
• 1/2 tsp dried basil
• 1 tsp salt
• 1/8 tsp ground black pepper
• 1/2 fresh lemon sliced
• 2 tbsp parsley finely chopped

US Customary – Metric

Instructions

• First, preheat your oven to 400 degrees F. Then, in a small bowl, mix butter, garlic, paprika, basil, salt and pepper. Set aside.
• Take out 4 (6 ounce) fresh cod fillets and pat the extra moisture off of them using a paper towel. If they are frozen, make sure to thaw them out completely.
• Then generously season the top and bottom of each fillet with salt and pepper.
• Place the seasoned cod fillets into a small deep baking dish then evenly distribute the butter mixture on top.
• Place a slice of lemon on top of each cod fillet and bake in the oven at 400 degrees F for about 14-15 minutes or until the cod is at least 145 degrees F in the center of the fish. A good way to tell your cod is fully cooked is when it is opaque and easily flaked with a fork.
• Garnish the baked cod with 2 tablespoons of freshly chopped parsley. Serve with a side of vegetables, pasta, or rice.

Notes

• Store: To store baked cod, place it in an airtight container. It will stay fresh for 3-4 days in the refrigerator.
• Reheat: Place cod in a pan on the stovetop over medium heat until warmed through. If it seems a little dry, you can use a bit of butter to help thin the sauce.
• Make ahead: The garlic butter paste can be made ahead of time. I wouldn’t recommend seasoning this fish too early since the salt and lemon juice will pull out too much moisture from the fish.
• Can I use frozen cod? Yes, you can use frozen cod in this recipe. When you do, be sure to allow the fillets to completely thaw before you pat off moisture and prepare them for cooking.
• How long does cod bake in the oven? This Lemon Butter Baked Cod will take about 14-15 minutes to fully cook if you are using 6 oz. fillets as I did. Anything smaller would take less time, and larger fillets would take a little longer.
• How to tell if cod is done? The most accurate way to tell if your cod is done is with a meat thermometer. The internal temperature should be at least 145 degrees Fahrenheit. You can also tell by how it looks. If it is opaque and easily flaked with a fork, it’s done. 

See recipe post for more tips and FAQs.

Nutrition

Serving: 1fillet | Calories: 243kcal | Carbohydrates: 1g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 675mg | Fiber: 1g | Sugar: 1g

The post Lemon Butter Baked Cod appeared first on iFoodReal.com.