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Fish Tacos with Strawberry Salsa https://www.metro.ca/userfiles/image/recipes/tacos-poisson-salsa-fraises-10310.jpg PT15M PT15M PT30M
Heat your oven to 450°F.Spray a rimmed baking sheet with cooking spray.Place the fish on the baking dish with the smooth side down and coat with olive oil.In a small bowl, whisk the coriander, cumin, garlic, pepper and a 1/4 teaspoon of the salt.Sprinkle the fillet with the mixture to coat.Cook the fish until the color is opaque and the meat flakes with a fork, about 10 to 15 minutes.Wrap a stack of tortillas in a moist tea towel and place in a casserole dish and cover with a lid or aluminum foil.Place in the oven for 10 minutes to warm.In a medium sized bowl, mix strawberries, watermelon, onion and lemon juice.Sprinkle with the cilantro and remaining 1/4 teaspoon of salt and toss.
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Fish Tacos with Strawberry Salsa

Fish Tacos with Strawberry Salsa

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Taco:


  • olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 lb
    (454 g)
    halibut fillets
  • 1/2 tsp.
    (3 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    pepper
  • 1/4 tsp.
    (1 mL)
    ground coriander
  • 1/2 tsp.
    (3 mL)
    ground cumin
  • 1 tsp.
    (5 mL)
    ground garlic
  • 6-8
    small corn tortillas
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    SELECTED VARIETIES, SELECTED SIZES


    NEAL BROTHERS CHIPS

    NEAL BROTHERS CHIPS

    2 for $6.00

    300 g or SALSA 410 ml SELECTED VARIETIES OR 3.49 EA.


  • salsa:


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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

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    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1 cup
    (250 mL)
    hulled and diced strawberries
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    ORGANIC STRAWBERRIES

    ORGANIC STRAWBERRIES

    $4.99 ea.

    454 g, PRODUCT OF U.S.A., No. 1 GRADE


  • 1 cup
    (250 mL)
    watermelon cubes, diced
  • 1/4 cup
    (60 mL)
    diced red onion
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    CARROT OR YELLOW ONIONS

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    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    fresh chopped cilantro
  • 1
    avocado, sliced for garnish
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    AVOCADOS

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    5 PK PRODUCT OF MEXICO OR PERU CLEMENTINES 2 lb PRODUCT OF SOUTH AFRICA, PERU OR URUGUAY


Imprimer ma sélection

Preparation

Heat your oven to 450°F.

Spray a rimmed baking sheet with cooking spray.

Place the fish on the baking dish with the smooth side down and coat with olive oil.

In a small bowl, whisk the coriander, cumin, garlic, pepper and a 1/4 teaspoon of the salt.

Sprinkle the fillet with the mixture to coat.

Cook the fish until the color is opaque and the meat flakes with a fork, about 10 to 15 minutes.

Wrap a stack of tortillas in a moist tea towel and place in a casserole dish and cover with a lid or aluminum foil.

Place in the oven for 10 minutes to warm.

In a medium sized bowl, mix strawberries, watermelon, onion and lemon juice.

Sprinkle with the cilantro and remaining 1/4 teaspoon of salt and toss.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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