Barramundi Tacos With Black Quinoa And Corn Salsa Recipe
Recipe By Taste
Katie quinn davies says that these fish tacos are a cinch to prepare, packed with flavour and pretty healthy too (as long as you go easy on the sour cream).
Ingredients For Barramundi Tacos With Black Quinoa And Corn Salsa Recipe
600 gram Skinless barramundi fillets, cut into 2cm-wide strips
2 tablespoon Extra virgin olive oil
3 Limes, plus wedges to serve
0.5 cup Black or white quinoa
2 Corn cobs, kernels sliced
250 gram Cherry Tomatoes, Quartered
4 Spring onions, thinly sliced
1 Small red onion, finely chopped
2 Jalapeno or long green chillies, seeds removed, finely chopped
1 cup Roughly chopped mint leaves
1 cup Roughly chopped coriander leaves
200 milliliter Sour cream
Nutrition value
189
calories per serving
6 g Fat6 g Protein30 g Carbs9 g FiberOther
Current Totals
6 g Fat
6 g Protein
30 g Carbs
9 g Fiber
MacroNutrients
Carbs
30 g
Protein
6 g
Fiber
9 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
165 mg
Iron
5 mg
Vitamin A
1176 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
122 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
1 mg
Phosphorus
104 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment