Fish Tacos With Tropical Fruit Salad

Recipe Ingredients

1		Ripe papaya - peeled, seeded,
		And diced
1		Banana - diced (small)
2		Green onions - chopped
2 tablespoons	30ml	Chopped cilantro or mint - (to 3 tbspns)
1		Jalapeño pepper - seeded and minced
3 tablespoons	45ml	Fresh lime juice
1 lb	454g / 16oz	Skinless snapper fillet
2		Garlic cloves - minced or pressed
1/4 teaspoon	1.3ml	Ground cumin
8		Fresh corn tortillas
2 cups	474ml	Finely-shredded red cabbage
		Or crisp lettuce
1/2 cup	73g / 2.6oz	Crumbled feta cheese
		And/or shredded Jack cheese

Recipe Instructions

Seafood Alternatives: halibut, cod, rockfish, grouper

Preheat the broiler. In a medium bowl, combine the papaya, banana, onions, cilantro, jalapeño and 2 tablespoons of the lime juice.

Rinse the fish and pat dry; lay on an oiled baking sheet. Rub the fish with the remaining lime juice, garlic and cumin. Broil 2 to 3 inches from heat until just opaque through the center, about 8 minutes (or grill over hot coals). Break into large pieces and discard bones; arrange the fish on a serving plate.

Meanwhile, coat an 8- to 10-inch frying pan with nonstick cooking spray; heat over medium-high heat. Dip 1 tortilla quickly in a bowl of water, shake off excess, then lay in the heated pan. Cook about 10 seconds on each side, or until the tortilla is limp. Repeat with the remaining tortillas, stacking them on a plate when done. Cover to keep warm.

Fill the hot tortillas with fish, fruit salsa, cabbage and cheese.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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