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Fish tacos and summertime salsa Recipe

Fish tacos and summertime salsa
Source: Iga

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Ingredients

  • 2 turbot fillets, about 225 g (½ lb.) each
  • 30 mL (2 tbsp.) garlic butter
  • 250 mL (1 cup) finely diced English cucumber
  • 250 mL (1 cup) finely diced green apple
  • 60 mL (¼ cup) finely diced orange pepper
  • 60 mL (¼ cup) finely diced red pepper
  • ½ red chili pepper, seeded and thinly sliced
  • 45 mL (3 tbsp.) lime juice (about 3 limes)
  • 30 mL (2 tbsp.) chopped fresh cilantro
  • 2 mL (½ tsp.) salt
  • To taste, whole-wheat tortillas (18 cm/7 in.), warmed
PREP TIME
15m
COOK TIME
10m
TOTAL TIME
25m
YIELD
4 servings

Instructions

  • Preheat the oven to 180°C (350°F).
  • Place turbot fillets onto 2 sheets of aluminum foil and top each one with 15 mL (1 tbsp.) garlic butter.
  • Close foil into packets and bake for 10 minutes or until flesh flakes easily with a fork.
  • In bowl, combine the cucumber, apple, pepper, onion, chili pepper, lime juice, cilantro, and salt.
  • Let sit for 5 minutes.
  • Halve each fish fillet lengthwise.
  • Place a fillet-half on one side of each tortilla, top with salsa, and fold tortilla over top.

Dinner

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A recipe from Iga

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