Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Robb Walsh
Recipe by Cooking Light March 2010

Gallery

Randy Mayor; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • To prepare salsa, heat 1 tablespoon oil in a small skillet over medium heat. Add chopped onion to pan; cook 3 minutes or until slightly softened. Add garlic; sauté 30 seconds. Stir in tomato; bring to a boil and cook 2 minutes. Place tomato mixture in a blender; pulse 10 times or until almost smooth. Combine tomato mixture, bell pepper, habanero, and 1/4 teaspoon salt in a small bowl; cover and keep warm.

  • To prepare tacos, place fish fillets and onion slices on a broiler pan. Brush both sides of fish and onion evenly with 2 tablespoons olive oil. Sprinkle fish and onion evenly with chile powder and 1/2 teaspoon salt. Broil 4 minutes; carefully turn fish. Broil 4 minutes. Remove from oven; flake fish with a fork.

  • Place 1/4 cup shredded lettuce on each tortilla. Top each tortilla evenly with fish, onion slices, 1/4 cup chopped tomato, and crumbled bacon. Spoon about 2 1/2 tablespoons salsa on top of each taco.

Nutrition Facts

337 calories; fat 14.6g; saturated fat 2.6g; mono fat 7.6g; poly fat 2g; protein 26.7g; carbohydrates 27.8g; fiber 4.4g; cholesterol 88mg; iron 2.2mg; sodium 718mg; calcium 74mg.
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