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Gluten Free Fish with Fruit Salsa
Gluten Free Fish Tacos with Fruit Salsa
Prep time
Cook time
Total time
Gluten Free Fish Tacos with Fruit Salsa
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Serves: 3
Ingredients
- 1 pound halibut or snapper fillets
- 6 (7 inch) La Burrita Corn Tortillas - gluten free
- 3 cups washed and torn romaine lettuce leaves
- 1 small red onion, halved, thinly sliced
- 2 tablespoon lemon juice
- 1 teaspoon McCormick chili powder - gluten free
- 1 teaspoon McCormick ground allspice - gluten free
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 to 2 teaspoons grated lemon peel
- ½ teaspoon McCormick Gourmet Collection 100% Organic Ground Cloves gluten free
- FRUIT SALSA
- 1 small ripe papaya, peeled, seeded, and diced
- 1 firm banana, diced
- 2 green onions, minced
- 3 tablespoons chopped fresh cilantro
- ½ of a lime, juice
- 1 jalapeno peppers, seeded, minced
- salt and pepper to taste
Instructions
- Preheat grill, or if you have a cast iron pan (my preference) oil a little bit to prevent fish from sticking.
- Combine lemon juice, chili powder, allspice, olive oil, garlic, lemon peel, cloves and a little salt and pepper.
- Cut fish into small pieces, about 3 inches by 4 inches or bigger.
- Rub fish with spice mixture.
- Grill fish, covered for 5 minutes or until fish is opaque in the center, turn occasionally.
- Heat corn tortillas according to package.
- Remove from heat. Remove bones if necessary.
- Combine all fruit salsa ingredients in a medium bowl, season with salt and pepper.
- Top each tortilla with lettuce, red onions, fish and the fruit salsa.
- Enjoy!
1 comment
This one is the best!