Fish Tacos with Strawberry Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- olive oil cooking spray
- 2 cups chopped napa cabbage
- 1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
- 1/2 teaspoon salt (preferably kosher), divided
- 1/4 teaspoon freshly ground black pepper, divided
- 8 small (6-inch) corn tortillas
- 2 pints strawberries, hulled and chopped
- 1 small green jalapeã±o chile, seeded and chopped
- 3 tablespoon chopped fresh chives
Preparation Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve. Per serving (2 tacos): 219 calories per 2 tacos, 3 grams fat (0 grams saturated), 25 grams carbohydrates, 4 grams fiber, 24 grams protein Nutritional analysis provided by Self
