Ingredients
| Quantity | Ingredients |
|---|---|
| SALSA | |
| 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 |
| FISH | |
| 2 tsp / 10 ml | olive 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 |
Directions
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.
Serves 4. Serve with lime wedges.
Nutrition Facts
| Serving Size | Per 1 taco (with whole wheat tortilla) |
| Calories | 380 |
| Cholesterol | 36 |
| Carbohydrates | 35 |
| Fiber | 5 |
| Protein | 29 |
| Fat | 14 |
| Saturated Fat | 2 |
| Trans Fat | 0 |
| Sodium | 362 |
Source: Leslie Beck's Healthy Kitchen