Seafood Tacos with Fruit Salsa
Browse the recipe Seafood Tacos with Fruit Salsa
Seafood Tacos with Fruit Salsa
YIELD Makes 6 servings
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Naturally low in fat, seafood adds a delicious touch to these tacos.
INGREDIENTS
| 2 | tablespoons lemon juice |
| 1 | teaspoon chili powder |
| 1 | teaspoon ground allspice |
| 1 | teaspoon olive oil |
| 1 | teaspoon minced garlic |
| 1 | to 2 teaspoons grated lemon peel |
| 1/2 | teaspoon ground cloves |
| 1 | pound halibut or snapper fillets |
| 12 | (6-inch) corn tortillas or 6 (7- to 8-inch) flour tortillas |
| 3 | cups shredded romaine lettuce |
| 1 | small red onion, halved and thinly sliced |
| Fruit Salsa (recipe) | |
PREPARATION:
- Combine lemon juice, chili powder, allspice, oil, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture; cover and refrigerate while grill heats. (Fish may be cut into smaller pieces for easier handling.)
- Prepare Fruit Salsa. Spray grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 3 minutes or until fish is lightly browned on bottom. Carefully turn fish over; grill 2 minutes or until fish is opaque in center. Remove from heat and cut into 12 pieces, removing bones if necessary. Cover to keep warm.
- Place tortillas on grill in single layer and heat 5 to 10 seconds; turn and cook 5 to 10 seconds or until hot and pliable. Stack; cover to keep warm.
- Top each tortilla with 1/4 cup lettuce and red onion. Top fish with about 2 tablespoons of Fruit Salsa.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 2 tacos, each with about 2 tablespoons Fruit Salsa |
| Sodium | 296 mg |
| Protein | 21 g |
| Fiber | 6 g |
| Carbohydrate | 43 g |
| Cholesterol | 24 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 14 % |
| Calories | 294 |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Fruit | 1/2 |
| Starch | 2 |
| Meat | 2 |