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Fish Tacos with Mango Salsa


It’s Fresh Fish Friday, April is here, the sun is shining, the birds are chirping and I’m in the mood for a healthy, refreshing seafood dish!

Mango Salsa

  • 1 & 1/2 cups mango, peeled and chopped
  • 1 medium sweet red pepper, seeded and chopped
  • 1/4 cup green onions, thinly sliced
  • 1 jalapeno chile pepper, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice
  • 1 tablespoon vinegar
  • 1/4 teaspoon black pepper

1. Combine all of the above in medium bowl.

Fish Tacos

  • 1 lb white fish (best choice: barramundi farmed in the US, black or red grouper wild caught in the US, tilapia farmed within the US,* or white sea bass)
  • 2 tablespoons brummel and brown spread, melted
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 3 tablespoons reduced fat mayo
  • 1 teaspoon lime juice
  • 1 & 1/2 cup fresh shredded cabbage and carrots (coleslaw mix)
  • 8 corn tortillas

Fish Tacos with Mango Salsa1. Preheat oven to 450 degrees. Rinse fish and pat dry. Cut into 3/4 inch pieces. Line baking pan with aluminum foil and spray with nonstick cooking spray. Place fish into pan.
2. Combine spread/butter, cumin and garlic powder and brush over fish. Bake for 5 minutes or until fish flakes easily with a fork.
3. While fish is baking, stir together mayo and lime juice in a medium bowl. Add cabbage mixture and mix well. Spoon mixture onto warmed corn tortillas, add fish then top with mango salsa.

*If you are using farmed tilapia, make sure it is farmed in the US! Avoid any farmed fish from Taiwan or China (where over 90% of tilapia consumed here is farmed). See my post all about tilapia for more information.

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