mexican

Acapulco Style Fish a la Talla with Guajillo Marinade

This grilled dish pairs white fish fillet with dried guajillo chiles, stemmed and seeded, garlic and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

38 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

241g white fish fillet (snapper or tilapia) 241 kcal
3g dried guajillo chiles, stemmed and seeded 1 kcal
8g garlic 12 kcal
2.5 tbsp (35g) lime juice 11 kcal
1.75 tbsp (25g) vegetable oil 221 kcal
0.5 tsp (1g) salt 0 kcal
3 piece (72g) corn tortillas 157 kcal
1g green cabbage, shredded 0 kcal

Cooking instructions

dried guajillo chiles
Toast guajillo chiles in a dry skillet 10 seconds per side, then soak in hot water 10 minutes; drain.
dried guajillo chilesgarliclime juicevegetable oilsalt
Blend chiles with garlic, lime juice, oil, salt, and a splash of water until smooth.
white fish fillet (snapper or tilapia)dried guajillo chiles
Pat fish dry and rub the chile marinade over both sides; rest 10 minutes.
white fish fillet (snapper or tilapia)
Sear or grill fish over medium-high heat 3-4 minutes per side until just cooked.
corn tortillasgreen cabbage
Serve with warm tortillas and shredded cabbage on the side.