2 teaspoons olive oil 1 lb. halibut, red snapper or any white fish (trimmed and cut into strips) 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup sliced fresh mango 1 1/2 cups thinly sliced onions 1 small jalapeno pepper 1/2 cup fat-free, low sodium chicken broth 1/2 cup chopped plum tomotoes 3 tablespoons chopped fresh cilantro 2 1/2 tablespoons fresh lime juice 8 (6-inch) flour tortillas
Heat a large non-stick skillet over med-high heat with the oil. Season fish with salt and black pepper. Place the fish in the pan and sautee for 4 minutes or until browned. Remove the fish from the pan; place in a bowl. Add the mang, onions and jalapeno to the pan; saute for 5 minutes, or until tender. Add the broth, reduce the heat, ans simmer 1 minute, scraping the pan to loosen brwoned bits. Stir in the tomatoes; simmer for 2 minutes. Return the fish and the juices to the pan. Stir in the cilantro and lime juice; cook 1 minute, or until fish is done. Heat the tortillas according to the package directions. Spoon 1/2 cup of fish mixture onto each tortilla; roll them up and serve.
Colorful, delicious, very simple, and made with real ingredients: no bags to tear open with mystery powders! The only change I made was to marinate the fish in lime juice overnight. I'm glad I made enough for second helpings!