Grilled Fish Tacos with Pineapple Salsa
ACTIVE: 20 MINUTES TOTAL: 35 MINUTES
Sweet and tangy flavors star in this simple fish taco recipe perfect for weeknights or
1 pound sea bass, salmon or red snapper fillets, about 1 inch thick, thawed if frozen
2 teaspoons olive oil
6 6-inch corn tortillas
3/4 cup fresh or canned juice-pack chopped pineapple, drained
1/3 cup refrigerated fresh salsa or bottled salsa
1/4 cup chopped green bell pepper
1 tablespoon snipped fresh cilantro
1 cup baby salad greens
Lime wedges (optional)
1. Rinse fish and pat dry with paper towels, brush fish with oil. Wrap tortillas in foil.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat
above the drip pan. Place fish, skin-side down, over drip pan. Cover and grill for 15 to 25
minutes or until fish flakes easily when tested with a fork. Using a wide metal spatula,
turn fish; grill about 1 minute more or until lightly browned. Add tortilla packet to grill for
the last 10 minutes of grilling time, turning packet once halfway through grilling. (For a
gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place fish, skin-side down, on grill surface that is off. Cover and grill as above, adding tortilla packet as
directed.) Remove fish and tortillas from grill. Cool fish slightly. Remove skin and discard.
Break fish into bite-size pieces.
3. Meanwhile, in a small bowl, combine pineapple, salsa, bell pepper and cilantro. To serve,
divide greens among tortillas. Top with fish and pineapple mixture. If desired, serve with
Calories 159, Fat 4g (sat 1g), Cholesterol 31mg, Carbs 15g, Total sugars 3g, Protein 16g,
Fiber 2g, Sodium 93mg, Potassium 277mg.