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Fish Tacos with jalapeno poppers

Fish Tacos with jalapeno poppers

Flaky fish, fresh salsa, cabbage shreds and cheese are stuffed into a warm taco shell and served with jalapeno poppers from the grocer's freezer case.

Print out the recipe for Fish Tacos with jalapeno poppers

Serves 4

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4 ounces finely chopped tomato
2 ounces finely chopped Serrano pepper
1 ounce finely chopped cucumber
1 ounce finely chopped red bell pepper
2 sprigs fresh cilantro, chopped
2 teaspoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon sugar
12 ounces fish fillet
2 teaspoons olive oil
1 dash salt
1 dash pepper
8 taco shells
4 ounces shredded cabbage
2 ounces shredded cheddar cheese
12  jalapeno poppers

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  1. 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.
  2. Preheat oven to 450 degrees.
  3. In a skillet, brown fish in olive oil on medium heat and season with salt and pepper.
  4. While fish cooks, place jalapenos on a baking sheet and place in hot oven.
  5. When fish is nearly done, heat taco shells on a cookie sheet in the hot oven for one or two minutes, until crisp.
  6. Place fish in taco shells. Layer salsa, shredded cabbage and shredded cheese onto taco.
  7. Serve with jalapeno poppers.
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Nutritional information for Fish Tacos with jalapeno poppers

Calories: 545
Calories from Fat: 280

% Daily Value*
Total Fat 30.5g 47%
Saturated Fat 8g 49%
Cholesterol 70mg 23%
Sodium 872mg 36%
Total Carbohydrates 39.5g 13%
Dietary Fiber 5g 20%
Sugars 8g ~
Protein 26.5g 53%
Vitamin A 23% Iron 10%
Vitamin C 59% Calcium 21%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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