Baja Fish Tacos with Onion Mango Salsa
1 small red onion (6-7 ounces)
4 frozen breaded white fish fillets or 8 breaded fish sticks
1 cup chopped mango
1/2 cup slivered red or green bell pepper
1/4 cup chopped cilantro
2 tablespoons lime juice
1/2 cup sour cream
1 tablespoon mashed chipotle chiles in adobo sauce
4 large crisp taco shells, stand-and-stuff style, if available
Peel and trim onion; cut in half from top to bottom. Place each half flat side down on the cutting surface. Make narrow vertical cuts from top to bottom of the onion to make narrow wedges. Place onion wedges on a baking sheet along with frozen fish fillets and bake at 425˚F for 18 to 20 minutes or as directed on fish packaging. Meanwhile, combine mango, bell pepper, cilantro, and lime juice. In another bowl, mix sour cream with chipotle chiles. Place a fish fillet in each in taco shell. Mix roasted onion into mango combination and spoon about 1/2 cup over each fish taco. Top with approximately 2 tablespoons of chipotle cream. Serve with salad, rice and/or black beans, if desired.
Makes 4 servings.
Recipe and image provided by the National Onion Association
Per serving: About 350 cal, 9 g protein, 36g carb, 3 g fiber, 19g fat, 6g sat. fat, 35mg chol, 260mg sod, 6.06RE Vit A ,60mg Vit C ,6mg Ca., 3.79 mg iron.