Halibut & Snapper Tacos with Vibrant Fruit Salsa - Easy Recipe

INGREDIENTS

2 tablespoons lemon juice 1 teaspoon chili powder 1 teaspoon ground allspice 1 teaspoon olive oil 1 teaspoon minced garlic 1 to 2 teaspoons grated lemon peel 1/2 teaspoon ground cloves 1 pound halibut or snapper fillets 12 (6-inch) corn tortillas or 6 (7- to 8-inch) flour tortillas 3 cups shredded romaine lettuce 1 small red onion, halved and thinly sliced Fruit Salsa (recipe)

PREPARATION:

1. Combine lemon juice, chili powder, allspice, oil, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture; cover and refrigerate while grill heats. (Fish may be cut into smaller pieces for easier handling.)
2. Prepare Fruit Salsa. Spray grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 3 minutes or until fish is lightly browned on bottom. Carefully turn fish over; grill 2 minutes or until fish is opaque in center. Remove from heat and cut into 12 pieces, removing bones if necessary. Cover to keep warm.
3. Place tortillas on grill in single layer and heat 5 to 10 seconds; turn and cook 5 to 10 seconds or until hot and pliable. Stack; cover to keep warm.
4. Top each tortilla with 1/4 cup lettuce and red onion. Top fish with about 2 tablespoons of Fruit Salsa.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 2 tacos, each with about 2 tablespoons Fruit Salsa Sodium 296 mg Protein 21 g Fiber 6 g Carbohydrate 43 g Cholesterol 24 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 14 % Calories 294 DIETARY EXCHANGE: Vegetable 1 Fruit 1/2 Starch 2 Meat 2