INGREDIENTS
- 3 USA Anjou pear (or ¾ cup), cored, cut into small cubes
- ¼ cup olive oil
- ¼ cup lime juice
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground cayenne pepper
- 6 fish fillets (3-4 ounces each) Cod (or other white fish) fresh or frozen, thawed
- 1 mango (1/2 cup), peeled, pitted, cut into ¼-inch cubes
- 10 red grapes (1/2 cup), sliced
- 1 tablespoon minced red onion
- 1 tablespoon minced jalapeno pepper, seeded
- 1 tablespoon chopped cilantro
- Salt, to taste
- 12 (6-inch) flour tortillas
DIRECTIONS
- Preheat oven to 350 degrees.
- Whisk oil, lime juice, garlic, cumin, salt, and cayenne pepper in small bowl; set aside.
- Place fish in single layer in 13 x 9 x 2-inch baking pan. Pour oil and lime juice mixture over fish and refrigerate 30 minutes, then bake 20 to 25 minutes until fish is opaque and flakes with fork.
- Mix pear, mango, grapes, onion, jalapeno, cilantro, and salt in small bowl.
- Serve fish and salsa on warm tortillas.
NUTRITION FACTS
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