Seafood Tacos with Fruit Salsa
Naturally low in fat, seafood adds a delicious touch to these tacos.
Makes 6 servings
|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|
- 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.
|Serving Size:||2 tacos, each with about 2 tablespoons Fruit Salsa|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||14 %|
Check out more recipes for Mexican