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Fish Tacos with Strawberry Salsa https://www.metro.ca/userfiles/image/recipes/tacos-poisson-salsa-fraises-10310.jpg PT15M PT15M PT30M
Heat your oven to 450°F.Spray a rimmed baking sheet with cooking spray.Place the fish on the baking dish with the smooth side down and coat with olive oil.In a small bowl, whisk the coriander, cumin, garlic, pepper and a 1/4 teaspoon of the salt.Sprinkle the fillet with the mixture to coat.Cook the fish until the color is opaque and the meat flakes with a fork, about 10 to 15 minutes.Wrap a stack of tortillas in a moist tea towel and place in a casserole dish and cover with a lid or aluminum foil.Place in the oven for 10 minutes to warm.In a medium sized bowl, mix strawberries, watermelon, onion and lemon juice.Sprinkle with the cilantro and remaining 1/4 teaspoon of salt and toss.
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Fish Tacos with Strawberry Salsa

Fish Tacos with Strawberry Salsa

Rate this recipe
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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Taco:


  • olive oil
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    500 ml SELECTED VARIETIES


  • 1 lb
    (454 g)
    halibut fillets
  • 1/2 tsp.
    (3 mL)
    salt
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    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


  • 1/4 tsp.
    (1 mL)
    pepper
  • 1/4 tsp.
    (1 mL)
    ground coriander
  • 1/2 tsp.
    (3 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground garlic
  • 6-8
    small corn tortillas
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    WEIGHT WATCHERS BREAD, ENGLISH MUFFINS, SANDWICH THINS, TORTILLAS OR BAGELS

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    SELECTED SIZES SELECTED VARIETIES


  • salsa:

  • 1 cup
    (250 mL)
    hulled and diced strawberries
  • 1 cup
    (250 mL)
    watermelon cubes, diced
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    PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    diced red onion
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    fresh chopped cilantro
  • 1
    avocado, sliced for garnish
Imprimer ma sélection

Preparation

Heat your oven to 450°F.

Spray a rimmed baking sheet with cooking spray.

Place the fish on the baking dish with the smooth side down and coat with olive oil.

In a small bowl, whisk the coriander, cumin, garlic, pepper and a 1/4 teaspoon of the salt.

Sprinkle the fillet with the mixture to coat.

Cook the fish until the color is opaque and the meat flakes with a fork, about 10 to 15 minutes.

Wrap a stack of tortillas in a moist tea towel and place in a casserole dish and cover with a lid or aluminum foil.

Place in the oven for 10 minutes to warm.

In a medium sized bowl, mix strawberries, watermelon, onion and lemon juice.

Sprinkle with the cilantro and remaining 1/4 teaspoon of salt and toss.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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