Fish Tacos with Roasted Tomato Salsa

By LRay

Better Homes & Gardens, May 2015, page 114.

Nutrition Facts (Fish Tacos with Roasted Tomato Salsa)
Per serving: 359 kcal cal., 17 g fat (4 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 53 mg chol., 795 mg sodium, 27 g carb., 1 g fiber, 2 g sugar, 25 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Taco Ingredients
• 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon ground cumin or chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 6 inches soft flour or corn tortillas, warmed
• 1/4 cup sour cream
• Roasted Tomato Salsa or Tropical Fruit Salsa
• Chopped avocado, chopped fresh cilantro, lime wedges and/or sliced radishes
• Roasted Tomato Salsa
• Ingredients
• 2 medium tomatoes, cut into wedges
• 1/2 large red onion, cut into wedges
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/2 cup packed cilantro leaves
• 1 teaspoons chopped canned chipotle peppers in adobo sauce

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions for tacos

Brush fish with oil and season with cumin, salt, and pepper. Grill in a preheated grill pan or on a gas or charcoal grill on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.

Warm tortillas in the pan or on the grill rack. Serve fish in tortillas with sour cream, salsa, and toppers.

Roasted Tomato Salsa Directions

Preheat oven to 450 degrees F. Line a shallow baking pan with foil. Place tomatoes and onion in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt; toss to coat. Roast for 20 to 30 minutes or until nicely browned. Cool slightly.

In a food processor place roasted vegetables and cilantro. Cover and process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste. Makes 1 1/3 cups.