Fish Tacos with Pineapple Salsa

Restaurant-style crunchy fish tacos are a snap to serve up thanks to convenient frozen fillets

1 (19 oz.) pkg. crunchy frozen breaded

fish fillets (10 fillets)

1⁄ small jalapeño pepper

2

1 (20 oz.) can pineapple tidbits in juice,

drained

1⁄ cup thinly sliced red onion

4

1 tsp. grated lime zest

2 Tbs. lime juice

1⁄ tsp. salt

4

6 cups shredded romaine lettuce, from

1 small head 1 (4.7 oz.) pkg. crisp taco shells (10 shells), such as Old El Paso Stand ’n Stuff

1⁄ cup sour cream

4

Paprika (optional)

Bake fish fillets according to package directions. Meanwhile, remove seeds from jalapeño if desired; mince pepper. In small bowl, stir together jalapeño, pineapple, onion, lime zest, lime juice and salt.

If large, cut fish fillets in half crosswise. Dividing evenly, fill each taco shell with lettuce and fish. Top each with 1 Tbs. pineapple mixture and about 1 tsp. sour cream. If desired, sprinkle sour cream with paprika. Serve with remaining pineapple mixture on the side.

Servings: 5. Active time: 15 min. Total time: 30 min. Calories: 484 Protein: 16g Fat: 22g (7g sat.) Chol.: 46mg Carbs.: 56g Sodium: 750mg Fiber: 5g Sugar: 13g