(NC) Spiced fish pairs perfectly with a sweet-tangy Pico de Gallo for these restaurant-quality fish tacos. This meal has the right balance of carbs, protein and fat, plus fibre from prunes, to keep blood-sugar levels stable. Bonus: refrigerate leftover Pico de Gallo and use it on salads, pasta or rice.

Fish Tacos with Prunes Pico de Gallo

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 servings

Ingredients:

Pico de Gallo

• 1 cup (250 ml) California prunes, finely diced
• ½ onion, finely diced
• 1 jalapeno pepper, seeded and finely chopped
• 1 tbsp (15 ml) lime juice
• 2 large tomatoes, finely chopped
• ¼ cup (60 ml) fresh chopped cilantro
• Pinch salt

Fish Tacos

• 1½ tsp (8 ml) dried oregano
• 1 tsp (5 ml) paprika
• ¼ tsp (1 ml) salt
• ¼ tsp (1 ml) cayenne pepper (optional if you like it spicy)
• 2 tsp (2 ml) extra virgin olive oil – divided
• 1.5 lbs (680 grams) haddock or other whitefish
• 12 corn tortillas (4 inch/10 cm diameter)
• Fresh chopped cilantro, for garnish

Directions:

1. In a small bowl, combine prunes, onion, jalapeno, lime juice, tomato and cilantro. Stir well, add salt to taste and set aside.
2. To make fish: In a small bowl, combine oregano, paprika, salt and cayenne pepper (if using). Brush fish fillets with 1 tsp oil and sprinkle with spice mixture to coat one side. Add remaining tsp oil to a pan set over medium heat. Pan-fry until fish flakes easily with fork (10 minutes per inch of thickness).
3. To serve: Top tortilla with fish and pico de gallo. Garnish with cilantro. Refrigerate leftover pico de gallo.

Find more recipes at californiaprunes.ca/recipes.