|2 cups / 500 ml||halved cherry tomatoes|
|1||large avocado, diced|
|1/2 cup / 125 ml||finely chopped cilantro|
|1 tbsp / 15 ml||finely chopped mint|
|pinch||red pepper flakes, or to taste|
|2 tsp / 10 ml||canola oil|
|2||cloves garlic, crushed|
|2 tsp / 10 ml||grated fresh ginger root|
|1 lb / 454 g||firm white fish, such as halibut or haddock, cut into 1.5 inch (4 cm) cubes|
|2 tbsp / 25 ml||freshly squeezed lime juice|
|1/8 tsp / 0.5 ml||coarse sea salt|
|4||7-inch soft whole-wheat or corn tortillas|
In a small bowl, combine cherry tomatoes, avocado, cilantro, mint and red pepper flakes. Set aside.
Heat oil in a skillet over medium heat. When pan is hot, add garlic and ginger; sauté for 30 seconds. Add fish and sauté for 10 to 12 minutes, or until fish flakes easily when tested with a fork.
Meanwhile, in a separate skillet, heat tortillas over low heat until soft.
Arrange each warmed tortilla on a plate. Evenly distribute fish between four tortillas; top each with one-quarter of the salsa mixture. Fold up bottom of tortilla and wrap sides around fish mixture. Serve immediately.
Per taco: 380 cal, 29 g pro, 14 g total fat (2 g saturated fat), 35 g carb, 5 g fibre, 36 mg chol, 362 mg sodium
Source: Leslie Beck's Healthy Kitchen