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
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