Fish Tacos with Two Salsas

Name: Fish Tacos with Two Salsas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters chopped seeded peeled cucumber; 1 teaspoons extravirgin olive oil; 1 teaspoon extravirgin olive oil; 4 10-inchs (10-inch) flour tortillas; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 59 milliliters chopped green onions; 0 teaspoons ground cumin seed; 1 teaspoons minced habanero pepper; 680 grams halibut fillets; 2 Tbsps minced jalapeño pepper; 1 Tbsp fresh lime juice; 2 Tbsps lime juice; 59 milliliters reduced-fat sour cream; 237 milliliters chopped peeled mango; 2 teaspoons olive oil; 118 milliliters chopped seeded yellow or orange tomato (about 1 medium); 1 Tbsp chopped parsley; 237 milliliters shredded red cabbage; 59 milliliters finely chopped red onion; 0 teaspoons salt; 0 teaspoons salt; 237 milliliters chopped seeded tomato (about 2 medium)

The recipe Fish Tacos with Two Salsas is ready in about 45 minutes and is definitely an awesome pescatarian option for lovers of Mexican food. One portion of this dish contains approximately 39g of protein, 12g of fat, and a total of 472 calories. For $7.02 per serving, you get a main course that serves 4. If you have cucumber, salt, cream, and a few other ingredients on hand, you can make it. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert.

Instructions

To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.

Ingredients you will need

Tomato

Salsa

Equipment you will use

Bowl

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.

Ingredients you will need

Mango

Salsa

Salt

Equipment you will use

Bowl

Prepare grill.

Equipment you will use

Grill

To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag.

Ingredients you will need

Lime Juice

Olive Oil

Garlic

Cumin

Fish

Equipment you will use

Ziploc Bags

Add fish to bag; seal. Marinate 15 minutes, turning once.

Ingredients you will need

Fish

Remove fish from bag; discard marinade.

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Marinade

Fish

Sprinkle both sides of fish evenly with 1/4 teaspoon salt.

Ingredients you will need

Fish

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.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Grill

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.

Ingredients you will need

Cooking Spray

Sour Cream

Tortilla

Cabbage

Salsa

Fish

Equipment you will use

Grill

Serve with lime wedges, if desired.

Ingredients you will need

Lime Wedge

Equipment

Bowl

Grill

Ziploc Bags

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.