Taco de Pescado (Fish Taco)

Steps

1. Preheat oven at 325 F
2. Pan out the Pollock pieces on sheet pans. Bake in the oven until lightly brown, for about 20 minutes.
3. Shred cabbage in a food processor, chop tomatoes and cilantro. Set aside.
4. Serve in a tortilla each 2 tablespoons of shredded cabbage and chopped tomato, one 3-oz Pollock and 2 - 2 1⁄2 tablespoons of salsa. Top with 1 teaspoon of chopped cilantro for garnish.
5. Serve with a lime wedge.
6. Serve 1 taco per child

Nutritional Information

• Calories: 352 kcal
• % Calories from Fat: 13 %
• Total Fat: 8 g
• Saturated Fat: 1 g
• Trans fat: 0 g
• Cholesterol: 31 mg
• Sodium: 728 mg
• Total Carbohydrates: 53 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 16 g
• Vitamin A (780 IU): 20 %
• Vitamin C (16 mg): 63 %
• Calcium: 26 %
• Iron: 25 %