Combine chopped tomato, Serrano pepper, cucumber, red
bell pepper, cilantro, red wine vinegar, lemon juice, water
and sugar to make a fresh salsa. Cover and refrigerate.
Preheat oven to 450 degrees.
In a skillet, brown fish in olive oil on medium heat and
season with salt and pepper.
While fish cooks, place jalapenos on a baking sheet and
place in hot oven.
When fish is nearly done, heat taco shells on a cookie sheet
in the hot oven
for one or two minutes, until crisp.
Place fish in taco shells. Layer salsa, shredded cabbage
and shredded cheese onto taco.
Serve with jalapeno poppers.
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Nutritional information for Fish Tacos with jalapeno poppers
Calories from Fat: 280
% Daily Value*
Total Fat 30.5g
Saturated Fat 8g
Total Carbohydrates 39.5g
Dietary Fiber 5g
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs
is made possible through the use of the Living Cookbook 2011
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