Fishie Tacos Galore!

Summer is slowly making it’s appearance, the flowers are in bloom, the sun is shinning, and nothing makes me happier than being able to work the grill without nearly freezing! On tonight’s menu, fish tacos with lime crema and mango salsa. Now, I never really liked the concept of fish tacos. I love Mexican food and fish, but they never sounded right together. This recipe changed my stance on fish tacos, for sure. This recipe is light and cooks up quickly. The lime crema really makes the recipe! And best of all, 2 tacos, fully loaded, is only about 288 calories!

Fish Tacos with Lime Crema & Mango Salsa

Mango Salsa:

-1 ¾ cups diced peeled mango

-¼ cup diced red onion

-2 tablespoon chopped fresh cilantro

Lime Crema:

- ½  cup reduced-fat mayo

- ½  cup fresh cilantro leaves

- ½ ripped peeled avocado

-3 tablespoon fresh lime juice

Tacos:

-1 pound mahi-mahi

-cooking spray

-salt & pepper

-2 cups shredded cabbage

-8 corn tortilla

Preparation

.        1. To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.

.        2. To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.

.        3. To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork.

.        4. While fish cooks, warm tortillas according to package directions.

.        5. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.

Xoxo

N.