fish tacos with cucumber-pineapple salsa
- 6-oz pieces of white fish, such as talapia, haddock etc.
- 1 tsp
- ground corriander
- 1 tsp
- lemon pepper
- 2 Tbsp
- lime juice
- sea salt and coarse ground pepper to taste
- radishes, sliced thin
- 1 stalk(s)
- celery, sliced thin
- small red onion, sliced thin
- 1/4 -1/2
- fresh pineapple*, peeled and chopped (you may not use that much, go with your taste and the size of the pineapple)
- plum tomato, chopped
- jalapeno seeded and chopped (use more if you like)
- chopped fresh cilantro and parsley to your taste
- flour tortillas (warmed) you can use corn if your like
- low fat sour cream to garnish
- 2 Tbsp
- shredded lettuce (iceberg works great!)
How to Make fish tacos with cucumber-pineapple salsa
- 1Heat a grill or a grill pan on med high heat, spray grill with PAM. In a bowl season the fish with corriander & lemon pepper. Cook the fish on the grill about a minute or two each side (until it is cooked through) Remove from grill, break into pieces and set aside. (If you use haddock, you may just want to season and bake it because it falls apart easily!) The cleaner the grill the less it sticks (learned that the hard way!)
- 2In a medium bowl, toss together the vegetables, jalapeno and pineaple in the lime juice and EVOO. Add in the chopped cilantro and parsley, S&P to taste and toss again.
- 3Fill the tortillas with some shredded lettuce, the fish and the salsa. Top with the low fat sour cream.
* I have also made this with watermelon and while a bit sweeter, it is still pretty good.