Fish tacos are a favourite quick and easy weeknight meal. The Ontario Jupiter™ Grapes in the Grape Pico De Gallo add a burst of fresh flavour that perfectly compliments the crispy pan-fried fish. Under 25 minutes from start to finish!
| 1 cup (250 mL) | quartered Ontario Jupiter™ Grapes |
| 1/2 cup (125 mL) | finely diced red pepper |
| 1/4 cup (60 mL) | finely diced red onion |
| 1 tbsp (15 mL) | chopped cilantro |
| 1 tsp (5 mL) | lime juice |
| 1/4 tsp (1 mL) each | salt and pepper |
| 1 lb (500 g) | halibut filets |
| 1 tbsp (15 mL) | old bay seasoning |
| 1/2 cup (125 mL) | all-purpose flour |
| 1/4 cup (60 mL) | vegetable oil |
| 1/2 cup (125 mL) | mayo |
| 1 tbsp (15 mL) | Sriracha |
| 12 | mini tortillas, 3-inches round |
| 1 cup (250 mL) | bagged cabbage slaw mix |
Grape Pico De Gallo: In a medium sized bowl, mix together grapes, pepper, onion, cilantro, lime juice, salt and pepper. Cover and set aside.
Fish: Cut fish into 2" X 2.5" pieces. Sprinkle both sides of each piece with old bay seasoning and dredge in flour. Heat oil in a large skillet over medium heat. Cook fish in the pan for 4 minutes on each side or until fish is cooked through.
Sriracha Mayo: Mix mayo and sriracha together in a small bowl.
Sprinkle tortillas with a layer of slaw, top with fish, Grape Pico De Gallo and drizzle with sriracha mayo.
Calories 281 | Total Fat 9.3 g | Saturated Fat 1.3 g | Cholesterol 49 mg | Sodium 504 mg | Potassium 45 mg | Carbohydrates 16.9 g | Fibre 0.8 g | Total Sugars 2.8 g | Protein 32.8 g | Calcium 87 mg | Iron 2 mg
Calories 281
Total Fat 9.3 g
Saturated Fat 1.3 g
Cholesterol 49 mg
Sodium 504 mg
Potassium 45 mg
Carbohydrates 16.9 g
Fibre 0.8 g
Total Sugars 2.8 g
Protein 32.8 g
Calcium 87 mg
Iron 2 mg