Spicy fish tacos with pear mango salsa
Prep Time:
30 minutes
Cook Time:
25 minutes
Serves:
6 Servings
Serving Size:
Makes 6 servings
Lunch
Pear mango salsa adds a subtle, spicy-sweet flavor to these mouthwatering fish tacos.
Ingredients
- 2 tbsp (30 mL) canola oil
- ¼ cup (60 mL) lime juice
- 1 tsp (5 mL) minced garlic
- 1 tsp (5 mL) ground cumin
- ½ tsp (2.5 mL) salt
- ½ tsp (2.5 mL) ground cayenne pepper
- 6 white fish fillets (4 ounces/100 g each) fresh or frozen, thawed
- ¾ cup (175 mL) diced pears
- ½ cup (125 mL) peeled, pitted, diced fresh mango
- ½ cup (125 mL) sliced red grapes
- 1 tbsp (15 mL) minced red onion
- 1 tbsp (15 mL) minced jalapeno pepper, seeded
- 1 tbsp (15 mL) chopped cilantro
- 12 (6-inch) flour tortillas, preferably whole wheat or multigrain
Instructions
- 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 13 x 9 baking dish. 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 and cilantro in small bowl.
- Flake fish and serve with salsa on warm tortillas.
Recipe Video
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 440 | |||
| Fat 18 g | 24 % | ||
| Saturated 4.5 g + Trans Fat 0 g | 23 % | ||
| Cholesterol 70 mg | |||
| Sodium 600 mg | 26 % | ||
| Carbohydrate 40 g | |||
| Fibre 8 g | 29 % | ||
| Sugars 7 g | |||
| Protein 29 g | |||
