Fish Tacos With Two Salsas Recipe

Name: Fish Tacos With Two Salsas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato salsa:; 1 cup chopped seeded tomato (about 2 medium); 1/2 cup chopped seeded yellow or orange tomato (about 1 medium); 1/4 cup finely chopped red onion; 1 tablespoon chopped parsley; 1 tablespoon fresh lime juice; 1/2 teaspoon minced habanero pepper; 1/2 teaspoon extravirgin olive oil; 1/4 teaspoon salt; Mango salsa:; 1 cup chopped peeled mango; 1/2 cup chopped seeded peeled cucumber; 1/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; 2 tablespoons minced jalapeno pepper; 1 tablespoon fresh lime juice; 1 teaspoon extravirgin olive oil; 1/8 teaspoon salt; Fish:; 2 tablespoons lime juice; 2 teaspoons olive oil; 1/4 teaspoon ground cumin seed; 2 garlic cloves, minced; 4 (6-ounce) halibut fillets; 1/4 teaspoon salt; Cooking spray; Remaining ingredients:; 4 (10-inch) flour tortillas; 1 cup shredded red cabbage; 1/4 cup reduced-fat sour cream

Servings: persons

Tomato salsa:
1 cup chopped seeded tomato (about 2 medium)
1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
1/4 cup finely chopped red onion
1 tablespoon chopped parsley
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero pepper
1/2 teaspoon extravirgin olive oil
1/4 teaspoon salt
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeno pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray
Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream
Lime wedges (optional)

1
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
2
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
3
Prepare grill.
4
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
5
To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.

588

kcal

Calories

Fat

113

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 31 ingredients. The key ingredients include: Tomato salsa:, 1 cup chopped seeded tomato (about 2 medium), 1/2 cup chopped seeded yellow or orange tomato (about 1 medium), 1/4 cup finely chopped red onion, and more.

Yes, Fish Tacos With Two Salsas 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 Two Salsas

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