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Try this chunky orange-lime salsa on fish tacos or serve it with tortilla chips.

John Ash
Source: EatingWell Magazine, March/April 2008

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.

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  • Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

78 calories; protein 0.9g; carbohydrates 15.1g; dietary fiber 3.4g; sugars 9.2g; fat 2.5g; saturated fat 0.3g; vitamin a iu 232.2IU; vitamin c 63mg; folate 29.7mcg; calcium 39.8mg; iron 0.1mg; magnesium 10.1mg; potassium 218.4mg; sodium 72.8mg; thiamin 0.1mg.
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