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Fun and Games

Fish Tacos with Tropical Fruit Salsa

By: The Sonoma Diet Online

"Grill or broil your fish for these great tacos. Top with spinach or lettuce and loads of fresh fruit salsa for a wave 2 dinner that everyone will enjoy."

Rating: Read Reviews (2)

Rate/Review | 282 people have saved this

Prep Time:
25 Min

Cook Time:
8 Min

Ready In:
33 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 large mango, peeled and chopped
1 large tomato, seeded and chopped
1 small cucumber, seeded and chopped
3 tablespoons chopped fresh cilantro
1 green onion, thinly sliced
1 jalapeno pepper*
1 tablespoon lime juice
8 (6 inch) whole wheat flour tortillas
1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
1/2 teaspoon Jamaican jerk seasoning
2 cups shredded fresh spinach or lettuce
Fresh spinach leaves (optional)

Directions

For the Tropical Fruit Salsa, combine the mango, tomato, cucumber, cilantro, green onion, jalapeno pepper and lime juice in a large mixing bowl. Cover and refrigerate until serving time. Serve with slotted spoon.
Wrap tortillas in foil. Place at the edge of the grill. Heat for 10 minutes over medium-hot coals, turning occasionally. Meanwhile, cut fish into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place strips in a light greased grill basket. Grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily, turning the basket once. Fill each tortilla with spinach or lettuce, fish, and Tropical Fruit Salsa. If desired, serve on spinach leaves.

Footnotes

To broil
Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.
Menu Suggestion
Make it a meal with spinach-black bean salad and almond cookies.
Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
See more from The Sonoma Diet.