Directions:
- Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
- Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
- Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.52 Kcal (1648 kJ) | ||
| Calories from fat | 211.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.51g | 36% | |
|---|---|---|---|
| Cholesterol | 86.73mg | 29% | |
| Sodium | 189.14mg | 8% | |
| Potassium | 666.85mg | 14% | |
| Total Carbs | 11.08g | 4% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 37.65g | 75% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 2.8mg | 16% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 139.55 Kcal (584 kJ) | ||
| Calories from fat | 75.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 36% | |
|---|---|---|---|
| Cholesterol | 30.76mg | 29% | |
| Sodium | 67.07mg | 8% | |
| Potassium | 236.48mg | 14% | |
| Total Carbs | 3.93g | 4% | |
| Sugars | 1.13g | 13% | |
| Dietary Fiber | 1.82g | 21% | |
| Protein | 13.35g | 75% | |
| Vitamin C | 7.2mg | 34% | |
| Iron | 1mg | 16% | |
| Calcium | 30.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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