Entrees

Fish Tacos With Rhubarb Salsa

Salsa always tastes best when the ingredients and flavors have a little time to marinate and blend. Make your dinnertime prep easier and your final dish more impressive by making the salsa the day before and storing it in an airtight container in the fridge. This dish is amazing with fresh fish, of course, but if frozen is cheaper or saves you time, don’t be afraid to swap in a more convenient frozen of pre-frozen fish option.

Prep Time: 15 min.

Cook Time: 1 hour 15 min.

Total Time: 1 hour 30 mins

4 Servings

Ingredients

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Instructions

Combine salsa ingredients. Cover and chill (1 hour).
Preheat oven to 500°F. Line a baking sheet with aluminum foil. Lay fish on foil.
Whisk together lime juice and chile powder. Brush mixture onto fish.
Bake until the fish is cooked through (10-15 minutes). Warm tortillas and top with fish and salsa to serve.

Nutrition Facts

4 servings per container

Serving size 338 g

Amount per serving

Calories 359

% Daily Value*

Total Fat 8.7g	12%
Saturated Fat 1.6g	8%
Trans Fat 0.1g
Cholesterol 62.4mg	20%
Sodium 372.2mg	16%
Total Carbohydrate 52.6g	19%
Dietary Fiber 5.9g	21%
Total Sugars 19.1g
Includes 13g Added Sugars	26%
Protein 20.7g
Vitamin D 0.2mcg	0%
Calcium 161.1mg	10%
Iron 1.7mg	10%
Potassium 677.6mg	15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No practical notes available for this recipe.

Score Breakdown

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Added Sugar