Peachy Fish Tacos

Rub
red snapper fish fillet ( 9 oz )
*Sea Salt – (1 tsp)
*black pepper, coarse ground (pinch)
*Extra Virgin Olive Oil (1 tbsp)
salsa
*Onion, White, Fresh (1/4 cup chopped course)
*Green Onion, fresh (3 tbsp stalks only)
* Peach, Fresh – (1/2 Cup cut in chunks)
Tomato, grape (6 cut in half)
*Happy Squeeze Apple Mango Kale (1 tsp or 3” squeeze)

Final Stage
*Bertolli Italian Glaze with Balsamic Vinegar ( 1 serving)
Small flour tortillas (4)
*Lucerne Fat Free Sour Cream (2 tbsp)
*Green Giant Spring Mix Salad ( 1 cup)
Mozzerella cheese part skim shredded ( 1 cup)

I added sour cream on the salsa but that is my preference.

Rub the fish with oil, sea salt and pepper : sprinkle with lemon juice and place in a large plastic bag to sit for 1 hour in the refrigerator
While fish is marinating, place all salsa items in a food processor or blender and chop till it is fine course
Place fish in frying pan and cook till flaky. While it is still in the frying pan drizzle the fish with balsamic vinegar glaze. spread sour cream on hot tortilla, cheese, spring greens then chicken and salsa. Fold in half and serve .


Serving Size: makes 4 tacos

Number of Servings: 4

Recipe submitted by SparkPeople user TAZARINO123.