• 1 Rating

Mango, cucumber, and tomato salsa add fresh taste to these jerk-seasoned grilled fish tacos.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
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.

Nutrition Facts

418 calories; 10 g total fat; 2 g saturated fat; 45 mg cholesterol; 463 mg sodium. 52 g carbohydrates; 3 g fiber; 30 g protein; 2235 IU vitamin a; 37 mg vitamin c; 111 mg calcium; 5 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0