Fish Tacos with Mango Salsa
Recipe from Kellogg's


Fish Tacos with Mango Salsa

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Ingredients
  • 1  medium
    mango, peeled, seeded and finely chopped
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  • 1  small
    tomato, seeded and chopped
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  • 1/2  cup
    seeded and chopped cucumber
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  • 1 
    jalapeno pepper, seeded and finely chopped
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  • 2  tablespoons
    sliced green onions
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  • 1  tablespoon
    frozen orange juice concentrate, thawed
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  • 3/4  pound
    fresh or frozen swordfish steak or tuna steak, cut 1-inch thick
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  • 2  teaspoons
    jerk seasoning
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  • 2  teaspoons
    vegetable oil
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  • 6 
    flour tortillas, warmed (8-inch)
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  • 1 1/2  cups
    fresh baby spinach or torn romaine lettuce
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  • 1 1/2  cups
    Ready-To-Eat Cereal Smart Start® Healthy Heart
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Directions
1.
In medium bowl toss together mango, tomato, cucumber, jalapeno pepper, green onions and orange juice concentrate. Cover and refrigerate until serving time.
2.
Thaw fish, if frozen. Remove any skin from fish. Crosswise cut fish into 1/4-inch-thick slices.
3.
In large nonstick skillet cook and stir fish strips and jerk seasoning in oil over medium-high heat about 2 minutes or until fish flakes easily with fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Remove from skillet.
4.
Top tortillas with spinach, fish pieces, KELLOGG'S SMART START HEALTHY HEART cereal and mango mixture. Roll-up. Serve immediately.
Nutrition information
Calories 290, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 500 mg, Carbohydrate 38 g, Fiber 2 g, Sugars 11 g, Protein 16 g, Daily Values: Vitamin A 20%, Vitamin C 35%, Calcium 8%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet
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