Tacos by the Sea

Usually when people think about Mexican food, fish isn’t the first thing that comes to mind. But did you know that Mexico has plenty of coastline and a lot of streams and rivers that make seafood especially popular?

One Mexican-inspired entree that’s become popular north of the border in recent years is the fish taco. You can find them at fast-food establishments as well as upscale restaurants.

Here’s a recipe for some easy-to-make fish tacos with a fruity-tangy salsa. The recipe is inspired by a recipe from Deborah Schneider’s “Baja” cookbook, which uses fresh fruit. They would be great on the grill, but when the weather doesn’t cooperate, a broiler (or even a skillet on the stove top) will work just as well.

Tacos by the Sea
1 5½-ounce can chunk pineapple, juice reserved
1 tablespoon plus 1 teaspoon olive or vegetable oil
1 teaspoon salt
Freshly ground pepper
½ pound cod or other whitefish fillets
Juice from 1 lime
2 green onions, minced
1 jalapeno or serrano chili, diced, or to taste
1 tablespoon chopped cilantro
1 teaspoon honey or sugar
8 6-inch corn tortillas, warmed
Sour cream, shredded Jack cheese, guacamole, diced onions, optional
Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, ½ teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.
Combine the pineapple chunks, lime juice, onions, chili, cilantro, honey, remaining ½ teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.
Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.
Yield: Serves 4.
Approximate nutritional analysis per serving: 212 calories, 19 percent of calories from fat, 5 grams fat (1 grams saturated), 21 milligrams cholesterol, 32 grams carbohydrates, 12 grams protein, 347 milligrams sodium, 4 grams fiber.

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