Fish Tacos with Kiwi Salsa | PCC Natural Markets

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Fish Tacos with Kiwi Salsa

Serves: 4

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A perfect weeknight meal, these fish tacos are a snap to prepare, taste great and are a fun way to get protein, veggies and fruit into one dish!


Kiwi Salsa:

Fish Tacos:

These ingredients are:
dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


To prepare the salsa:

Combine all ingredients in a bowl and mix; let sit while preparing the fish.

To prepare the fish:

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Rinse fish and pat dry. Slice into 2-inch long pieces and place in a shallow dish. Pour beaten egg over the top and gently mix to coat, making sure each fish piece gets covered in a little bit of egg.

Combine breadcrumbs, salt, oregano, cumin and oil in a resealable plastic bag. Add egg-coated fish, seal and shake until well coated. Place fish on the prepared baking sheet and bake until golden brown, 12 to 15 minutes. Wrap tortillas in foil and put them in the oven during the last 4 minutes of baking.

Assemble tacos with fish, salsa, cabbage or salad greens. Feel free to add any other favorite taco toppings!


This is a fun, hands-on meal that kids can help prepare. Let them coat the fish with the egg and breadcrumb mixture (shaking the bag is super fun!) and assemble the tacos. Kids can suggest their favorite vegetables (such as shredded carrots, sliced cucumbers or spinach) for additional toppings.

Each servomg: 400cal, 8g fat (1.5g sat),80mg chol, 740mg sodium, 55g carb, 6g fiber, 27g protein

Recipe by Jackie Freeman, PCC Chef

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