Mexican Baked Fish Recipe

Recipesfull introduces to you: Family Dinner Recipes. (Mexican Baked Fish Recipe). Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 6

Yield: 6 servings

Mexican Baked Fish Recipe

Ingredients

1 ½ pounds cod

1 cup salsa

1 cup shredded sharp Cheddar cheese

½ cup coarsely crushed corn chips

1 avocado - peeled

pitted and sliced

¼ cup sour cream

Thirty Minute Chili

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.

Step 2

Rinse fish fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Step 3

Bake uncovered in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Nutritional Information

Mexican Baked Fish Recipe

Servings Per Recipe:6

Calories: 310.6

% Daily Value *

Protein: 27.6g 55%

Carbohydrates: 11.3g 4%

Dietary Fiber: 3.4g 13%

Sugars: 1.8g

Fat: 17.6g 27%

Saturated Fat: 7.2g 36%

Cholesterol: 69.3mg 23%

Vitamin A Iu: 492.2IU 10%

Niacin Equivalents: 7.8mg 60%

Vitamin B6: 0.5mg 34%

Vitamin C: 6.7mg 11%

Folate: 40.9mcg 10%

Calcium: 213.4mg 21%

Iron: 0.9mg 5%

Magnesium: 54.3mg 19%

Potassium: 716.7mg 20%

Sodium: 529.2mg 21%

Thiamin: 0.1mg 7%

Calories From Fat: 158.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.