Strips of swordfish mingle with jerk seasoning and mango salsa for a different kind of taco in this 30-minute dinner recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Mango Salsa

Fish Tacos

Directions

  • To prepare Mango Salsa: In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice. Cover; refrigerate until serving time.

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  • To prepare Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time (see Tip).

  • Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.

  • To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Serve Mango Salsa with a slotted spoon.

Tips

Variation: Broiling Directions: Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.

Nutrition Facts

418 calories; 10 g total fat; 2 g saturated fat; 45 mg cholesterol; 463 mg sodium. 52 g carbohydrates; 3 g fiber; 30 g protein;