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!

Prep Time: 15 minutes Cooking Time: 15 minutes Makes 12 mini tacos

Ingredients

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) eachsalt 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
12mini tortillas, 3-inches round
1 cup (250 mL)bagged cabbage slaw mix

Cooking Direction

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.

Nutrition facts per taco (1/12 of recipe)

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

Recipes