In The Kitchen with QMG – Fish Tacos

Fish Tacos Recipe

Ingredients

• 2 medium Roma tomatoes, diced
• ¼ small red onion, finely chopped
• 1 jalapeno, 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, jalapeno, 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