If making carne asada, use 1 to 2 pounds skirt steak.
If making swordfish asada, use 1 to 2 pounds fish.
If making tofu asada, use 12-16 ounces, sliced
8 servings as fajita meat or 4 as main course
Because this is a marinade, the calorie evaluation is going to be off. Most of the marinade is drained off after soaking the item in it. If you use a veggie item to soak in, you can reuse the marinade, say for veggies for the meal. But, if you marinate beef, chicken, or fish in it, the extra will need to be discarded.
Adapted from The Food Network