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Grilled Fish Tacos With Strawberry-Mango Salsa

Katie Cavuto says: This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.

Per Serving

Grilled Fish Tacos With Strawberry-Mango Salsa

Makes: 4 servings
Serving Size: 2 tacos and 1/4 cup salsa
Calories 260
Fat 4.5 g
Saturated Fat 0.6 g
Carbohydrate 31 g
Fiber 4 g
Sugars 5 g
Cholesterol 50 mg
Sodium 170 mg
Potassium 415 mg
Protein 24 g
Phosphorus 300 mg
Choices: Starch 1.5, Fruit 0.5, Lean Protein 3
  • Makes: 4 servings
  • Serving Size: 2 tacos and 1/4 cup salsa
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes

Ingredients

Fish Tacos
1 Tbsp. extra virgin olive oil
2 tsp. freshly squeezed lime juice
1 tsp. freshly grated lime zest
1/4 tsp. chipotle chili powder
1/2 tsp. ground cumin
1/4 tsp. fine sea salt
1/4 tsp. freshly ground black pepper
1 lb. cod (or similar flaky white fish)
8 (6-inch) corn tortillas
Salsa
1/2 cup chopped strawberries
1/2 cup chopped mango
1 small shallot, minced
1/4 tsp. freshly grated lime zest
2Tbsp.freshly squeezed lime juice
1/4cupchopped fresh cilantro

Directions

  1. In a medium bowl, whisk together the olive oil, 2 Tbsp. lime juice, 1 tsp. lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15 to 20 minutes.
  2. While the fish is marinating, stir together the salsa ingredients in a medium bowl; set aside.
  3. Preheat an outdoor grill or grill pan to medium-high heat.
  4. Remove the cod from the marinade and grill for 3 to 4 minutes on one side. Then flip and grill 1 to 2 minutes on the other side, or until the fish flakes easily with a fork.
  5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
  6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 Tbsp. per taco), and serve.

Adapted from Whole Cooking and Nutrition by Katie Cavuto.

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