Fish Tacos with Strawberry Salsa

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 8 6-inch corn tortillas ()
• 3 tablespoon chives fresh chopped
• 0.5 teaspoon ground cumin 
• 1 pound pacific halibut filets white firm (or other fish such as cod or catfish)
• 1 small jalapeño chile green seeded chopped
• 1 tablespoon juice of lemon fresh
• 2 cups napa cabbage chopped
• 0.5 teaspoon salt divided (preferably kosher)
• 2 pints strawberries hulled chopped

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwraptortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
3. Per serving (2 tacos): 219 calories per 2 tacos, 3 grams fat (0 grams saturated), 25 grams carbohydrates, 4 grams fiber, 24 grams protein
4. Self