HEALTHY FISH TACOS WITH MANGO SALSA
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Provided by David3141
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g
MANGO SALSA FISH TACOS RECIPE BY TASTY
Here's what you need: boneless salmon fillet, corn tortillas, salt, olive oil, lime juice, chili powder, mexican spice mix, paprika, garlic powder, cumin, cayenne powder, avocado, mango, red onion, sour cream, lime zest, jalapeño, coriander, black pepper, garam masala
Provided by Luna Regina
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
- In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
- Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
- In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it's brown. Remove the fish from the pan and discard the skin.
- To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
- Bake tortillas for 5 minutes.
- To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
- Serve.
Nutrition Facts : Calories 573 calories, Carbohydrate 41 grams, Fat 33 grams, Fiber 11 grams, Protein 31 grams, Sugar 7 grams
FISH TACOS WITH MANGO SALSA
Make and share this Fish Tacos With Mango Salsa recipe from Food.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
- Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
- Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
Nutrition Facts : Calories 301.5, Fat 13.2, SaturatedFat 2.8, Cholesterol 49.6, Sodium 277, Carbohydrate 23.4, Fiber 2.5, Sugar 3.3, Protein 21.8
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
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