Halibut Tacos with Red, White, and Green Salsa
Serves 4-6 / What really makes this dish taste special is the sweet and spicy salsa. And it’s healthy: The halibut adds heart-healthy omega-3 fats, while watermelon contains lycopene, a carotenoid antioxidant reputed to have anticancer properties. The cabbage, bell pepper, onion, and avocado add fiber, vitamins, and minerals, rounding out this simple yet wonderful taco meal.
Red, White and Green Salsa:
2 cups seeded and chopped watermelon
1 cup peeled and chopped jicama
1 medium celery stalk, chopped
1/4 cup chopped fresh cilantro
1 medium-large jalapeño, seeded and minced (about 2 tablespoons)
2 tablespoons fresh lime juice
1/4 teaspoon sea salt
2 tablespoons lime juice
1 teaspoon olive oil
1 pound Alaskan halibut fillets, about 1 inch thick
8 corn tortillas (6 to 8 inches in diameter), warmed
1 cup shredded cabbage
1 red bell pepper, chopped (1/2 cup)
1 small onion, chopped (1/2 cup)
1 medium avocado, diced
1. Combine all salsa ingredients in a nonmetal bowl. Cover and refrigerate at least 1 hour but no longer than 2 days. Stir before serving.
2. Mix 2 tablespoons lime juice and 1 teaspoon olive oil; brush over fish. Heat coals or gas grill. Place fish on grill; cover and grill 4-6 inches from medium heat 10-15 minutes, turning once, until fish is cooked through and flakes easily.
3. Break fish into large flakes, or cut into 1-inch cubes. Spoon scant 1/2 cup fish onto center of each tortilla. Top with cabbage, bell pepper, onion, and avocado. Fold tortillas in half. Serve with red, white, and green salsa.
“Functional Kitchen” is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.