These fish tacos with mango salsa are bursting with flavor! They are simple to make, will wow your friends and family, and are totally easy on the waistline. This recipe serves two, but can easily be doubled and tripled to suit your needs.
Serves: 2
Ingredients:
Salsa:
1/2 cup peeled mango, chopped
1/2 cup tomato, chopped
2 tbsp red onion, diced
4 tsp fresh cilantro, chopped
1 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp chili powder
Fish:
4 small filets of white fish (10 ounces), cut into inch wide strips
1 handful of fresh cilantro, chopped
2 cloves garlic, minced
1 lime (juiced)
1 tbsp Olive oil
1 large pinch of rock salt
4 (5-inch) whole-wheat flour tortillas
1 cup mixed salad greens
4 lime wedges (one per taco)
1 tsp. Hot Sauce (optional)
1/4 cup Fat free sour cream or nonfat greek yogurt(optional)
Directions:
For fish marinade, combine cilantro, garlic, rock salt, and lime, smash together using a pestle & mortar if you have one, otherwise, just combine and crush all together. Add olive oil to mix and rub over fish fillets. Let sit for 5-10 minutes.
To prepare salsa, simply mix the first 7 ingredients in a bowl, tossing well.
Heat griddle pan or nonstick skillet, and cook fish for approximately 4 minutes on each side, or until done.
Using a skillet over medium heat, warm tortillas, about 45 seconds per side.
*Optional: Stir together sour cream and hot sauce.
Divide fish evenly among tortillas, top each taco with 1/4 cup greens, salsa, and sour cream mix, sprinkle with fresh cilantro and serve with a wedge of lime.
Serve immediately.
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