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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - February 20, 2009

Fish Tacos with Mago Salsa

Serves: 6


  Download this recipe.

1 medium mango peeled, seeded and finely chopped
1 small tomato, seeded and chopped
1/2 cup seeded and chopped cucumbers
1 jalapeño pepper, seeded and finely chopped
2 tablespoons sliced green onions
1 tablespoon frozen orange juice concentrate, thawed
3/4 pound fresh or frozen swordfish steak or tuna steak, cut 1-inch thick
2 teaspoons jerk seasonings
2 teaspoons vegetable oil
6 flour tortillas (8-inch), warmed
1 1/2 cups fresh baby spinach or torn romaine lettuce
1 1/2 cups Smart Start® Heatlhy Heart® toasted oat bran flakes

1. In medium bowl toss together mango, tomato, cucumber, jalapeno pepper, green onions and orange juice concentrate. Cover and refrigerate until serving time.

2. Thaw fish, if frozen. Remove any skin from fish. Crosswise cut fish into 1/4-inch-thick slices.

3. In large nonstick skillet cook and stir fish strips and jerk seasoning in oil over medium-high heat about 2 minutes or until fish flakes easily with fork. Remove from skillet.

4. Top tortillas with spinach, fish pieces, KELLOGG'S SMART START HEALTHY HEART cereal and mango mixture. Roll-up. Serve immediately.

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