Fish Tacos with Two Salsas
Fish tacos like these are sold at numerous vendors along the shore of Elliott Bay. You can prepare one or the other salsa, or make both of them and serve the extra with baked tortilla chips.
Tomato salsa:
1 cup chopped seeded tomato (about 2 medium)
1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
1/4 cup finely chopped red onion
1 tablespoon chopped parsley
1 tablespoon fresh lime juice
1/2 teaspoon minced habanero pepper
1/2 teaspoon extravirgin olive oil
1/4 teaspoon salt
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeņo pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
Fish:
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin seed
2 garlic cloves, minced
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Cooking spray
Remaining ingredients:
4 (10-inch) flour tortillas
1 cup shredded red cabbage
1/4 cup reduced-fat sour cream optional
Lime wedges (optional)
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
Prepare grill.
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
Yield: 4 servings (serving size: 1 taco and about 1/4 cup salsa)
CALORIES 541(25% from fat); FAT 15.3g (sat 3.6g,mono 7.1g,poly 2.5g); PROTEIN 43.9g; CHOLESTEROL 62mg; CALCIUM 162mg; SODIUM 835mg; FIBER 4.6g; IRON 4.5mg; CARBOHYDRATE 55.9g
Cooking Light, JUNE 2005
I don't know where the fat comes from? 
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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fish tacos with 2 salsas -Cooking Light
