Fish Tacos with Berry Salsa Recipe

3 1 1
Fish Tacos with Berry Salsa Recipe
Fish Tacos with Berry Salsa Recipe photo by Taste of Home
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Fish Tacos with Berry Salsa Recipe

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3 1 1
Publisher Photo
I dreamed up this dish while lying in bed one night. I wasn't sure how the recipe would turn out, but when I tried it, I was so proud to call it mine. Can’t find jicama? Swap in a tart apple. —Emily Rigsbee, Bloomington, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup chopped peeled jicama
  • 1 cup chopped fresh strawberries
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/4 teaspoon pepper
  • 8 corn tortillas (6 inches)
  • 1/2 cup crumbled cotija cheese

Directions

Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt.
Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Berry Salsa in Simple & Delicious June/July 2015

Nutritional Facts

2 tacos: 329 calories, 8g fat (3g saturated fat), 98mg cholesterol, 599mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

  • 1 cup chopped peeled jicama
  • 1 cup chopped fresh strawberries
  • 1 jalapeno pepper, seeded and finely chopped
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/4 teaspoon pepper
  • 8 corn tortillas (6 inches)
  • 1/2 cup crumbled cotija cheese
  1. Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt.
  2. Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Berry Salsa in Simple & Delicious June/July 2015

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browns19fan User ID: 919833 225700
Reviewed May. 1, 2015

"Just OK, but that was probably my fault. I cook for only 2 people, so I bypassed the jicama and substituted a Granny Smith apple, which was waaaay too tart. I will definitely try this again with the jicama, or perhaps a Fuji or Gala apple,."

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