Easy Fish Tacos with Tomato and Avocado Salsa

Leslie's Featured Recipes.
Tacos de pescado (a.k.a fish tacos) originated in Baja California and typically consist of corn tortillas, grilled or fried fish, lettuce or cabbage and fresh salsa.  This version is made with avocado, cherry tomatoes, cilantro and mint. Feel free to add whatever vegetables you have on hand (I love shredded cabbage).

Easy Fish Tacos with Tomato and Avocado Salsa


Quantity Ingredients
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 with lime wedges.

Nutrition 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