Recipe

Fish Tacos With Fresh Peach And Nectarine Salsa Recipe

	Sosousme / All my dishes 3 months ago This is a bright and tasty way to serve fish tacos. The fruit salsa really brightens it up. LindySez: And it's low-cal too! Prep:15m Cook:10m Servings:4	Sosousme
	fish tacos fruity lindysez

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Ingredients

8 (6-inch) corn tortillas (yellow or white, your choice)

1 pound red snapper fillets (all bones removed with tweezers)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano (crush between your fingers into a powder)

1/4 teaspoon salt, or to taste

2 teaspoons extra virgin olive oil

2 cups shredded white cabbage

1/4 cup minced fresh cilantro

Lime wedges, optional

Fresh Peach/Nectarine Salsa

3/4 cup peeled fresh firm ripe peaches (about 1 large)

3/4 cup fresh firm ripe unpeeled nectarine (about 1 large)

1/2 cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons fresh chopped cilantro

1 jalapeno pepper, seeded and minced*

Pinch of sugar

Salt and pepper, to taste

*LindySez: check the "heat" factor of your jalapeno by tasting a small piece as their flavor profile ranges from green pepper to Serrano. This pretest allows you to adjust the heat of your salsa. Also, remember to wear gloves or wash your hands immediately after working with peppers to keep that heat out of your eyes (or other sensitive places) .

Directions

Combine all the salsa ingredients together in a bowl. Best to allow to sit for 30 minutes to give the flavors a chance to meld.

Heat the tortillas according to package directions; keep warm.

Mix the chili powder, cumin, crushed oregano and salt in a small bowl. Sprinkle the fish fillets evenly on both sides with the spice mixture.

Heat the oil in a large non-stick skillet over medium high heat. When hot, add the fish; cook, turning once, until the fish flakes when tested, about 3 minutes per side.

Separate the fish into 8 equal portions. Put 1 portion of fish into each tortilla; top with about 2 tablespoons cabbage, 2 tablespoons of the salsa and a sprinkle of cilantro. Serve immediately with lime wedges, if desired.

Per Serving: 301 Calories; 6g Fat (1g Sat, 2g Mono, 1g Poly); 28g Protein; 36g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 572mg Sodium.

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