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Tropical Green Tacos with Fish

  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 8

Ingredients

8
large leaves of the lettuce of your choice
24
breaded fish sticks
1
large mango
1
cup fresh pineapple, diced
1/4
cup red onion, finely chopped
1/2
jalapeno pepper, cleaned and finely chopped
1
tablespoon lemon juice
1
tablespoon orange juice
1/4
teaspoon salt
20
coriander sprigs, washed
Avocado, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you can’t find fresh pineapple, you can use canned pineapple (in juice, not syrup).

The supermarkets in my neighborhood have all kinds of lettuce varieties, they all look crunchy and fresh. There’s romaine, iceberg, green with long leaves, purple; there are many options. I’ve noticed that many tropical fruits are also in season, such as mango and pineapple. Which is why I decided to combine these delicious fruits and vegetables to make this simple and light recipe, perfect for warm sunny days. The lettuce should be very fresh and crunchy since we will use it as the base for our tacos. The tropical salsa is so rich that you will probably want to use it for other recipes as well. If you’d like, you can make double the amount and keep it in the refrigerator for up to a week.

If you’d like to make them from scratch, follow Fried Fish-Poppers recipe.

Directions

  • 1 Preheat oven to 425º F.
  • 2 Wash and drain lettuce leaves.
  • 3 Follow instructions to bake fish sticks until they are golden and crunchy.
  • 4 While the fish is baking, prepare the tropical salsa: Peel and dice the mango. Add the pineapple, onion, jalapeno pepper, lemon juice, orange juice, salt and finely the chopped coriander. Mix well to combine.
  • 5 Remove fish from oven and cut each strip into 4 pieces.
  • 6 Take a lettuce leaf, add a layer of salsa. Add 6-8 pieces of fish, add more salsa and top with avocado.
  • 7 Enjoy!

The supermarkets in my neighborhood have all kinds of lettuce varieties, they all look crunchy and fresh. There’s romaine, iceberg, green with long leaves, purple; there are many options. I’ve noticed that many tropical fruits are also in season, such as mango and pineapple. Which is why I decided to combine these delicious fruits and vegetables to make this simple and light recipe, perfect for warm sunny days. The lettuce should be very fresh and crunchy since we will use it as the base for our tacos. The tropical salsa is so rich that you will probably want to use it for other recipes as well. If you’d like, you can make double the amount and keep it in the refrigerator for up to a week.

Rate and Comment

Silvia Martinez Silvia Martinez
September 14, 2015

The supermarkets in my neighborhood have all kinds of lettuce varieties, they all look crunchy and fresh. There’s romaine, iceberg, green with long leaves, purple; there are many options. I’ve noticed that many tropical fruits are also in season, such as mango and pineapple. Which is why I decided to combine these delicious fruits and vegetables to make this simple and light recipe, perfect for warm sunny days. The lettuce should be very fresh and crunchy since we will use it as the base for our tacos. The tropical salsa is so rich that you will probably want to use it for other recipes as well. If you’d like, you can make double the amount and keep it in the refrigerator for up to a week.