Total Time
Calories
Servings
1. Heat the olive oil in a nonstick skillet over medium-high. Add the fish fillet, skin-side down, and season with salt and pepper. Cook for 5 to 7 minutes, turning fish half-way through cooking time, until it flakes easily with a fork. Remove skin and divide fish into 8 pieces.
2. Meanwhile, warm tacos according to package instructions. Place a piece of fish in each taco and top with equal portions avocado, cabbage and pineapple. Serve with a tablespoon of salsa on top, if desired.
| Serving size | 219g |
| Calories | 290 per serving |
| % Daily value |
| Total Fat 12g | 18% |
| Saturated Fat 2g | 10% |
| Trans Fat 1.5g | % |
| Polyunsaturated 1g | % |
| Monounsaturated 4.5g | % |
| Cholesterol 45mg | 15% |
| Sodium 490mg | 20% |
| Total Carb. 25mg | 8% |
| Dietary Fibre 4g | 16% |
| Total Sugars 7g | % |
| Protein 22g | % |
| Vitamin C | 25% |
| Vitamin B6 | 20% |
| Vitamin B12 | 15% |
| Vitamin A | 6% |
| Vitamin D | 10% |
| Vitamin K | 15% |
| Calcium | 4% |
| Iron | 6% |
| Potassium 460mg | 13% |
| Magnesium | 15% |
| Phosphorous | 15% |
| Magnesium | 15% |
| Phosphorus | 15% |
| Selenium | 45% |
| Thiamin | 10% |
| Niacin | 15% |
| Folate | 10% |
Lunch
Kid-Friendly
Vegetarian
Mains
