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Fish Tacos with Mango Salsa

Strips of swordfish mingle with jerk seasoning and mango salsa for a different kind of taco in this 30-minute dinner recipe.

MAKES: 8 servings

CARB GRAMS PER SERVING: 52

Rated :

by 3 people

Nutrition Facts Per Serving:

Servings Per Recipe: 8
cal.(kcal): 418
Fat, total(g): 10
chol.(mg): 45
sat. fat(g): 2
carb.(g): 52
fiber(g): 3
pro.(g): 30
vit. A(RE): 474
vit. C(mg): 37
sodium(mg): 463
calcium(mg): 111
iron(mg): 5

Diabetic Exchanges

Vegetables(d.e): 1
Fruit(d.e): 1
Starch(d.e): 3
Lean Meat(d.e): 3
Fat(d.e): 1

1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick

1/2 teaspoon Jamaican jerk seasoning

8 6 inches flour tortillas

2 cups shredded fresh spinach or lettuce

Fresh spinach leaves (optional)

Mango Salsa:

1 large mango, peeled, seeded and chopped

1 large tomato, seeded and chopped

1 small cucumber, seeded and chopped

2 tablespoons snipped fresh cilantro

1 jalapeno pepper, seeded and chopped

1 thinly sliced green onion

1 tablespoon lime juice

1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time.

2. Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.

3. To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Makes 8 servings.

Mango Salsa::

4. In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice. Cover; refrigerate until serving time. Serve with a slotted spoon. Makes about 3 cups.

Variation

Broiling Directions: Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.

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