Fish Tacos with Two Salsas

Fish tacos like these are sold at numerous vendors along the shore of Elliott Bay. You can prepare one or the other salsa, or make both of them and serve the extra with baked tortilla chips.

Yield: 4 servings (serving size: 1 taco and about 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 541
  • Calories from fat: 25%
  • Fat: 15.3g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 43.9g
  • Carbohydrate: 55.9g
  • Fiber: 4.6g
  • Cholesterol: 62mg
  • Iron: 4.5mg
  • Sodium: 835mg
  • Calcium: 162mg

Ingredients

  • Tomato salsa:
  • 1 cup chopped seeded tomato (about 2 medium)
  • 1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced habanero pepper
  • 1/2 teaspoon extravirgin olive oil
  • 1/4 teaspoon salt
  • Mango salsa:
  • 1 cup chopped peeled mango
  • 1/2 cup chopped seeded peeled cucumber
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons minced jalapeño pepper
  • 1 tablespoon fresh lime juice
  • 1 teaspoon extravirgin olive oil
  • 1/8 teaspoon salt
  • Fish:
  • 2 tablespoons lime juice
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground cumin seed
  • 2 garlic cloves, minced
  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon salt
  • Cooking spray
  • Remaining ingredients:
  • 4 (10-inch) flour tortillas
  • 1 cup shredded red cabbage
  • 1/4 cup reduced-fat sour cream
  • Lime wedges (optional)

Preparation

  1. To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
  2. To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
  3. Prepare grill.
  4. To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
  5. To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
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