4 Serves
33 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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AmericanVitamin E
9 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
222 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
701 mg / 1,250 mgPotassium
933 mg / 4,700 mgSodium
1336 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gPat the white fish fillets dry with paper towels, then place them on the prepared baking sheet.
Drizzle the fish with olive oil and season evenly with salt, black pepper, and taco seasoning.
Bake the fish in the preheated oven for 12 to 15 minutes until it flakes easily with a fork.
Warm the hard taco shells in the oven for 2 minutes, then assemble the tacos by flaking the fish into the shells and garnishing with fresh lemon wedges.
37
g118
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Swedish