Fish tacos with a fruity, tangy salsa

The Baltimore Sun

Fish makes fast company, and here it's put to work in easy-to-make tacos with a fruity, tangy salsa. The recipe is inspired by a recipe from Deborah Schneider's Baja cookbook, which uses fresh fruit. Here canned pineapple speeds preparation time.

Grilling makes fish cookery a breeze but the broiler (or a skillet on the stove top) will work just as well.

Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.

Tacos by the Sea

Serves 4 -- Total time: 21 minutes

1 can (5 1/2 ounces) chunk pineapple, juice reserved

1 tablespoon plus 1 teaspoon olive or vegetable oil (divided use)

1 teaspoon salt (divided use)

freshly ground pepper

1/2 pound cod or other whitefish fillets

juice from 1 lime

2 green onions, minced

1 jalapeno or serrano chile, diced, or to taste

1 tablespoon chopped cilantro

1 teaspoon honey or sugar

8 (6-inch) corn tortillas, warmed

sour cream, shredded Jack cheese, guacamole, diced onions (optional)

Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, 1/2 teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa.

Combine the pineapple chunks, lime juice, onions, chile, cilantro, honey, remaining oil and remaining salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish.

Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about 3 minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.

Per serving: 212 calories, 5 grams fat, 1 gram saturated fat, 21 milligrams cholesterol, 32 grams carbohydrate, 12 grams protein, 347 milligrams sodium, 4 grams fiber Menu

Tacos by the Sea; guacamole; rice with black beans and onions; Key lime pie


Many fruits will work here. Nectarines, peeled peaches and mangos - the riper the better - are options, though preparation will take a bit more time.

To bypass the carbs, skip the tortillas and rice and put the fish and fixings on a bed of fresh salad greens.

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