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Fish Tacos with Tropical Fruit Salad

1 ripe papaya -- peeled, seeded, and diced
1 small banana -- diced
2 green onions -- chopped
2 tablespoons chopped cilantro or mint -- (to 3 tbspns)
1 jalapeņo pepper -- seeded and minced
3 tablespoons fresh lime juice
1 pound skinless snapper fillet
2 garlic cloves -- minced or pressed
1/4 teaspoon ground cumin
8 fresh corn tortillas
2 cups finely-shredded red cabbage or crisp lettuce
1/2 cup crumbled feta cheese and/or shredded Jack cheese


Seafood Alternatives: halibut, cod, rockfish, grouper


Preheat the broiler. In a medium bowl, combine the papaya, banana, onions, cilantro, jalapeņo and 2 tablespoons of the lime juice.


Rinse the fish and pat dry; lay on an oiled baking sheet. Rub the fish with the remaining lime juice, garlic and cumin. Broil 2 to 3 inches from heat until just opaque through the center, about 8 minutes (or grill over hot coals). Break into large pieces and discard bones; arrange the fish on a serving plate.


Meanwhile, coat an 8- to 10-inch frying pan with nonstick cooking spray; heat over medium-high heat. Dip 1 tortilla quickly in a bowl of water, shake off excess, then lay in the heated pan. Cook about 10 seconds on each side, or until the tortilla is limp. Repeat with the remaining tortillas, stacking them on a plate when done. Cover to keep warm.


Fill the hot tortillas with fish, fruit salsa, cabbage and cheese.


This recipe yields 4 servings.


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