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.
