Spicy Fish Tacos with Pear Mango Salsa
Experiment with a variety of fish fillets, such as tilapia or tuna.
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1 tsp garlic, minced
- 1 tsp cumin, ground
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, ground
- 6 (4 oz each) fish fillets, fresh or frozen, thawed
- 2/3 cup pears, cored, cut into 1/4-inch cubes
- 1/2 cup mango, peeled, pitted, cut into 1/4-inch cubes
- 1/2 cup red grapes, sliced
- 1 Tbs red onion, minced
- 1 Tbs jalapeno pepper, seeded, minced
- 1 Tbs cilantro, chopped
- 1/2 tsp salt
- 12 (6-inch) flour tortillas
- Preheat oven to 350 F.
- Whisk oil, lime juice, garlic, cumin, salt and cayenne pepper in small bowl; set aside.
- Place fish in single layer in 13x9x2-inch baking pan. Pour oil and lime juice mixture over fish and refrigerate 30 minutes.
- Bake 20 to 25 minutes until fish is opaque and flakes with fork.
- Mix pear, mango, grapes, onion, jalapeno, cilantro and salt in small bowl.
- Serve fish and salsa on warm tortillas.
Calories from Fat 130 (33%)
(23%)Total Fat 15g
(12%)Saturated Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Total Carbohydrate 40g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.