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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

Rate this recipe
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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Taco:


    Flyer Deal  (1)
    OCEAN SPRAY CRANBERRY SAUCE

    OCEAN SPRAY CRANBERRY SAUCE

    2 for $5.00

    348 ml SELECTED VARIETIES



  • olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN 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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    DEMPSTER'S 7" TORTILLAS, SIGNATURE BUNS OR BAGELS

    DEMPSTER'S 7" TORTILLAS, SIGNATURE BUNS OR BAGELS

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES OR 3.29 EA.


  • salsa:

  • 1 cup
    (250 mL)
    hulled and diced strawberries
  • 1 cup
    (250 mL)
    watermelon cubes, diced
  • 1/4 cup
    (60 mL)
    diced red onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


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

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


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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