Fish Tacos with Fresh Mango Salsa


1 tablespoon fresh lime juice
2 teaspoons canola oil
2 garlic cloves, minced
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound firm white fish fillets, such as tilapia
2 cups red cabbage, very thinly sliced
1 tablespoon lime juice
1 tablespoon canola or olive oil
Fresh mango Salsa
8 (6-inch) flour tortillas
Lime wedges

Fresh Mango salsa
2 cups plum tomatoes, seeded and diced
1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced


Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.

Prepare mango salsa by combining the tomatoes and the next 4 ingredients, through lime juice. Stir in salt, pepper and garlic and refrigerate until ready to serve.

Combine cabbage, juice, and oil in a medium bowl; toss to coat.

Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.

Divide fish among tortillas; top with cabbage and salsa. Serve with lime wedges.

Yields: 4 servings (serving size: 2 tacos)

Barbra Crumpacker, RD, LD
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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