Fish Tacos with Tropical Fruit Salsa
- 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. Makes 5 servings.
- 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.
From the Test Kitchen
Make it a meal with spinach-black bean salad and almond cookies.
Nutrition Facts (Fish Tacos with Tropical Fruit Salsa)
- Per serving:
- 418 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 45 mg chol.,
- 463 mg sodium,
- 52 g carb.,
- 3 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet