Fish Tacos With Papaya-Coconut Salsa Recipe

Name: Fish Tacos With Papaya-Coconut Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa:; 1 1/2 cups chopped peeled papaya; 1 cup finely chopped red bell pepper; 1/3 cup chopped red onion; 2 tablespoons unsweetened coconut, toasted; 1 tablespoon chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons minced seeded jalapeno pepper (about 1 small); 1/4 teaspoon salt; Fish:; 1 pound red snapper fillets or other firm white fish; 2 tablespoons fresh lime juice; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup panko (Japanese breadcrumbs); 2 tablespoons canola oil; Remaining ingredients:; 8 (6-inch) yellow corn tortillas; 2 cups finely shredded red cabbage; 8 teaspoons reduced-fat sour cream; 8 lime wedges

Servings: persons

Salsa:
1 1/2 cups chopped peeled papaya
1 cup finely chopped red bell pepper
1/3 cup chopped red onion
2 tablespoons unsweetened coconut, toasted
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeno pepper (about 1 small)
1/4 teaspoon salt
Fish:
1 pound red snapper fillets or other firm white fish
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons canola oil
Remaining ingredients:
8 (6-inch) yellow corn tortillas
2 cups finely shredded red cabbage
8 teaspoons reduced-fat sour cream
8 lime wedges

1
To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.
2
To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.
3
Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.
4
Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.
5
Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeno heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Salsa:, 1 1/2 cups chopped peeled papaya, 1 cup finely chopped red bell pepper, 1/3 cup chopped red onion, and more.

Yes, Fish Tacos With Papaya-Coconut Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Tacos With Papaya-Coconut Salsa

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