Fish Tacos with Papaya-Coconut Salsa

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.

Cooking Light MARCH 2007

  • Yield: 4 servings (serving size: 2 tacos)


  • 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


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

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 30%
  • Fat: 13.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.3g
  • Protein: 29g
  • Carbohydrate: 41.2g
  • Fiber: 6.1g
  • Cholesterol: 47mg
  • Iron: 1.5mg
  • Sodium: 482mg
  • Calcium: 182mg

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Fish Tacos with Papaya-Coconut Salsa Recipe