Ingredients
1-1/2 cups finely chopped fresh pineapple1 can (11 ounces) mandarin oranges, drained and cut in half1 envelope reduced-sodium taco seasoning, divided3 tablespoons thawed orange juice concentrate, divided3 tablespoons lime juice, divided1 jalapeno pepper, seeded and finely chopped1-1/2 pounds halibut or cod, cut into 3/4-inch cubes8 corn tortillas (6 inches), warmed3 cups shredded lettuce
Preparation
In a large bowl, combine the pineapple, oranges, 1 tablespoon taco seasoning, 1 tablespoon orange juice concentrate, 1 tablespoon lime juice and jalapeno pepper. Cover and refrigerate.
Place fish in an ungreased shallow 2-qt. baking dish. In a small bowl, combine the remaining orange juice concentrate, lime juice and taco seasoning. Pour over fish; toss gently to coat. Cover and bake at 375° for 12-16 minutes or until fish flakes easily with a fork.
Place a spoonful of the fish mixture down the center of each tortilla. Top with lettuce and pineapple salsa; roll up.
