In The Kitchen with QMG – Fish Tacos

Fish Tacos Recipe

Ingre­di­ents

• 2 medi­um Roma toma­toes, diced
• ¼ small red onion, fine­ly chopped
• 1 jalapeño, chopped and seed­ed (option­al)
• 2 tbsp chopped cilantro
• 1 tbsp and 2 tsp lime juice (sep­a­rat­ed)
• 1 tsp orange zest
• 1 tsp canola oil
• 1 pound fish fil­lets (mahi-mahi, tuna, or salmon) rinsed and pat­ted dry, cut into ¾ inch cubes
• 8 to 6‑inch corn tor­tillas (also can use whole wheat tortillas)

Instruc­tions

1. In a medi­um glass bowl, stir togeth­er toma­toes, onion, jalapeño, cilantro, and 2 tsp lime juice.
2. In anoth­er glass bowl, stir togeth­er 1 tbsp lime juice, orange zest, and oil. Add the fish, gen­tly turn­ing to coat. Refrig­er­ate for 10 – 30 minutes.
3. In a large non-stick skil­let cook the fish with the mari­nade over medi­um heat for 4 – 6 min­utes or until the fish flakes easily.
4. Mean­while, warm the tortillas.
5. Spoon the fish down into each tor­tilla. Add pico de gal­lo over the fish. Serve.

Nutri­tion Infor­ma­tion – 2 Tacos

• 192 calo­ries
• 3g Fat (0.5g sat­u­rat­ed fat)
• 83 mg of cholesterol
• 148 mg sodium
• 18g car­bo­hy­drate
• 4g dietary fiber
• 23g pro­tein