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Mango Salsa Fish Tacos

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Ingredients

Adjust Servings:
1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 tablespoon jalapeno, seeded, minced
1 teaspoon sugar
1/4 teaspoon cumin
1 lime, juice of
1 firm yet ripe avocado, pitted, peeled, thinly sliced
2 tablespoons coarsely chopped fresh cilantro
1/4 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
2 teaspoons sugar

Nutritional information

484.3
Calories
151 g
Calories From Fat
16.8 g
Total Fat
3 g
Saturated Fat
62.9 mg
Cholesterol
671.9 mg
Sodium
58.2 g
Carbs
9.9 g
Dietary Fiber
15.2 g
Sugars
30.4 g
Protein
467g
Serving Size

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Mango Salsa Fish Tacos

Features:
    Cuisine:

    I loved this! Everything came together pretty perfectly, I did a couple things differently, used sour cream instead of yogurt, I fried the fish and used flour tortilla's instead of corn because we like those better, but other those those minor adjustments, everything was great, and I can't wait to make them again.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mango Salsa Fish Tacos, Have been looking for different ideas for the menus here at the home I hope that we can do something with this recipe and at the same time I’ll share it for now CuisineAtHome, Issue 37, I loved this! Everything came together pretty perfectly, I did a couple things differently, used sour cream instead of yogurt, I fried the fish and used flour tortilla’s instead of corn because we like those better, but other those those minor adjustments, everything was great, and I can’t wait to make them again , I loved this! Everything came together pretty perfectly, I did a couple things differently, used sour cream instead of yogurt, I fried the fish and used flour tortilla’s instead of corn because we like those better, but other those those minor adjustments, everything was great, and I can’t wait to make them again


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    Steps

    1
    Done

    Preheat Oven to 500f With Racks on the Top and Bottom Levels.

    2
    Done

    Combine Mango, Tomatoes, Cucumber, Onion, Jalapeno, Seasonings, and Lime Juice in a Large Bowl For Salsa; Let Stand 10 Minutes to Blend Flavors.

    3
    Done

    Before Serving, Stir in Avocado and Cilantro.

    4
    Done

    Stir All Ingredients For the Creamy Chipotle Sauce Together in a Bowl and Adjust Seasonings to Taste; Let Stand at Least 10 Minute to Allow Flavors to Blend.

    5
    Done

    Marinate Tilapia Fillets in Lime Juice For 10 Minutes, Turning to Coat.

    6
    Done

    Place a Baking Sheet on Each Oven Rack and Preheat 5 Minutes.

    7
    Done

    Blend Flour, Cornmeal, and Seasonings in a Shallow Dish.

    8
    Done

    Coat Marinated Fish on Both Sides With Flour Mixture.

    9
    Done

    Remove a Hot Pan from Oven and Spray With Nonstick Spray.

    10
    Done

    Place Fillets on Hot Pan and Roast on Top Rack 5 Minutes.

    11
    Done

    Spray Both Sides of Tortillas With Nonstick Spray. (meanwhile, Carefully Turn Fish Over and Return to Oven 34 Minutes.)

    12
    Done

    Oven-Toast Tortillas on the Second Heated Baking Sheet After Turning the Fillets Over.

    13
    Done

    Toast Tortillas Just Until Theyre Lightly Crisp Around the Edges, 23 Minutes.

    14
    Done

    Serve Fish and Tortillas With Shredded Cabbage, Mango Salsa, and Chipotle Sauce.

    15
    Done

    Dredge Both Sides of Marinated Tilapia in Flour-Cornmeal Mixture.

    Avatar Of Chloe Perez

    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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