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Tropical Green Tacos with Fish

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  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 8
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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.
Silvia Martinez
Updated Sep 14, 2015
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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

Directions

  •  
    1
    Preheat oven to 425° 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!

Expert Tips

  • tip 1
    If you can’t find fresh pineapple, you can use canned pineapple (in juice, not syrup).

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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