Serves: 6
Total Calories: 295
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.
This Fish Tacos with Mango Salsa recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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