Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Grill or broil your fish for these great tacos. Top with spinach or lettuce and loads of fresh fruit salsa for a wave 2 dinner that everyone will enjoy.

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Recipe Summary

prep:
25 mins
cook:
8 mins
total:
33 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • For the Tropical Fruit Salsa, combine the mango, tomato, cucumber, cilantro, green onion, jalapeno pepper and lime juice in a large mixing bowl. Cover and refrigerate until serving time. Serve with slotted spoon.

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  • Wrap tortillas in foil. Place at the edge of the grill. Heat for 10 minutes over medium-hot coals, turning occasionally. Meanwhile, cut fish into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place strips in a light greased grill basket. Grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily, turning the basket once. Fill each tortilla with spinach or lettuce, fish, and Tropical Fruit Salsa. If desired, serve on spinach leaves.

To broil

Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.

Menu Suggestion

Make it a meal with spinach-black bean salad and almond cookies.

Note

Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

273 calories; protein 24.1g; carbohydrates 43.1g; fat 4.7g; cholesterol 35.4mg; sodium 418.4mg. Full Nutrition
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