This recipe has Calories as 81.3% and Fat (total lipid) as 120% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 28.9% of RDA
• Calories: 81.3% of RDA
• Carbs: 32.1% of RDA
• Fat (total lipid): 120% of RDA
• Fiber: 46.0% of RDA
• Fructose: 17.9% of RDA
• Protein: 53.7% of RDA
• Sodium: 42.8% of RDA
• Sugar: 61.6% of RDA
• Vitamin A (IU): 99.2% of RDA
• Vitamin B6: 116% of RDA
• Vitamin C: 113% of RDA
• Iron: 5.5% of RDA
• Magnesium: 52.9% of RDA
• Manganese: 14.3% of RDA
• Niacin: 198% of RDA
• Potassium: 51.5% of RDA
• Zinc: 19.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.
2.
Toss the fish with the chili powder.
3.
Add the flour, baking powder and beer to a bowl, stir until just combined.
4.
Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes.
5.
Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.
6.
Divide the fish among the warmed tacos shells and top with shredded lettuce, mango salsa, cilantro and cheese. Dip into or drizzle Creamy Tomatillo Sauce over tacos.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1625
Protein 60.4 g
Carbohydrates 88.4 g
Iron 1.04 mg
Fiber 12.9 g
Calcium 289 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.