Fish Tacos with Strawberry Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Strawberries are a gem at the gym. Their vitamin C helps you melt up to 30 percent more fat during exercise. Ingredients:
olive oil cooking spray |
1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish) |
1/2 teaspoon ground cumin |
1/2 teaspoon salt (preferably kosher), divided |
1/4 teaspoon freshly ground black pepper, divided |
8 small (6-inch) corn tortillas |
2 pints strawberries, hulled and chopped |
1 small green jalapeño chile, seeded and chopped |
3 tablespoon chopped fresh chives |
1 tablespoon fresh lemon juice |
2 cups chopped napa cabbage |
Directions:
1. Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
2. Per serving (2 tacos): 219 calories per 2 tacos, 3 grams fat (0 grams saturated), 25 grams carbohydrates, 4 grams fiber, 24 grams protein Nutritional analysis provided by Self
|
|