Fish Tacos with Papaya-Coconut Salsa

Make a festive dinner tonight by serving delicious fish tacos made with red snapper. Serve with a side of black beans.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Nutritional Information

Calories 394
Caloriesfromfat 30 %
Fat 13.3 g
Satfat 3.4 g
Monofat 4.8 g
Polyfat 3.3 g
Protein 29 g
Carbohydrate 41.2 g
Fiber 6.1 g
Cholesterol 47 mg
Iron 1.5 mg
Sodium 482 mg
Calcium 182 mg

Ingredients

Salsa:
1 1/2 cups chopped peeled papaya
1 cup finely chopped red bell pepper
1/3 cup chopped red onion
2 tablespoons unsweetened coconut, toasted
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeño pepper (about 1 small)
1/4 teaspoon salt
Fish:
1 pound red snapper fillets or other firm white fish
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons canola oil
Remaining ingredients:
8 (6-inch) yellow corn tortillas
2 cups finely shredded red cabbage
8 teaspoons reduced-fat sour cream
8 lime wedges

Preparation

To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.

To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.

Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($7.50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeño heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth

Note:

Elisa Bosley,

March 2007