Food & Drink

Tacos By The Sea

Preparation time: 15 minutes Cook: 6 minutes Serves: 4

The recipe is inspired by a recipe from Deborah Schneider's "Baja" cookbook (Rodale, $27.95), which uses fresh fruit.


1 can (5½ ounces) chunk pineapple, juice reserved

1 tablespoon plus 1 teaspoon olive or vegetable oil

1 teaspoon salt

Freshly ground pepper

½ pound cod or other whitefish fillets

Juice from 1 lime

2 green onions, minced

1 jalapeño or serrano chili, diced, or to taste

1 tablespoon chopped cilantro

1 teaspoon honey or sugar

8 (6-inch) corn tortillas, warmed

Sour cream, shredded Jack cheese, guacamole, diced onions, optional


Heat grill or broiler. Combine the reserved pineapple juice, 1 tablespoon of the oil, ½ teaspoon of the salt and pepper to taste in a storage bag or container. Add the fish; set aside to marinate while you make the salsa. Combine the pineapple chunks, lime juice, onions, chili, cilantro, honey, remaining ½ teaspoon salt and pepper to taste in a medium bowl; let salsa stand while you cook the fish. Remove fish from bag, discarding marinade; grill or broil until fish is opaque, about three minutes each side. Coarsely chop fish; distribute among the tortillas. Top with salsa; serve with desired toppings.

Per serving: 212 calories; 12 grams protein; 32 grams carbohydrates; 5 grams fat (1 saturated); 21 milligrams cholesterol; 347 milligrams sodium; 4 grams fiber; 19 percent calories from fat