Jerk Fish Tacos with Papaya Salsa




Ingredients

Salsa
½ cup chopped papaya
¼ cup chopped celery
2 tablespoons chopped red onion
¼ teaspoon chopped jalapeño
½ avocado, chopped
1 tablespoon chopped cilantro
Juice of ½ a lime (about 1 tablespoon)

Fish tacos
24 ounces Mahi Mahi or Wild Alaskan Pollock*
4 teaspoon Jerk seasoning
3 teaspoon organic canola oil
12 corn tortillas
Finely chopped cabbage (optional, but great crunch)

Directions

Combine the salsa ingredients in a medium bowl and set aside until needed. To cook the fish pat it dry and sprinkle on the seasoning. Place a nonstick skillet over medium heat and add 1½ teaspoons oil. Once hot add ½ the fish and cook 3 minutes on one side, flip and cook 2-4 additional minutes or until done. Repeat with the remaining oil and fish.

To heat the tortillas place the dry wiped out skillet over medium-high heat and add the tortillas in a single layer. Cook them for about 30-60 seconds on each side allowing them to char just a little (so they taste delicious but are still pliable enough to form tacos). If you have a gas stove you can also char them directly over the gas flames turning them with tongs. The direct flame method will take less time but requires more attention so as not to burn the tortillas. Keep tortillas warm by covering with a clean moist dish or paper towel.

To serve: Fill the corn tortillas with equal portions of fish and top with salsa and cabbage, fold and—enjoy!

Yield: 6 servings
Nutrition Breakdown: Calories 210, Fat 8g (1.5g saturated, 500mg Omega-3 fatty acid), Cholesterol 50mg, Sodium 473mg, Carbohydrate 19g, Fiber 2g, Protein 15g, Potassium 209mg, Phosphorus 325mg
Percent Daily Value: 8% Vitamin C, 2% Iron, 4% Calcium
Diabetes Exchanges: 1 Carbohydrate choice, 2 Lean meats

*Kim’s note: A great way to “freshen” fresh or frozen fish is to soak it in milk. For this reason I almost always thaw my fish in a milk bath. Milk helps to reduce the fishy flavor and actually imparts a fresh flavor to fish. Rinse your fish before soaking in milk and soak in milk for at least a half an hour. To thaw fish I remove it from its original wrapper, rinse it and place it in a zip-top bag with milk 1 – ½ cup or so depending on amount of fish. Close the bag and place on a plate in the refrigerator until thawed. You do not have to rinse the fish after removing from the milk but you should pat it dry before cooking.