Fish tacos Lime Crema absolutely makes the recipe! If you don’t have any mango on hand, pineapple makes a terrific alternative. Add a facet of Cilantro-Lime Rice to complete your meal.
- Mango Salsa:
- 1 3/4 cups diced peeled mango (about 2 mangoes)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- Lime Crema:
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 1/2 ripe peeled avocado
- 1 pound mahimahi
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 8 (6-inch) gluten-free corn tortillas
- 2 cups shredded red cabbage
How to Make It
To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
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.
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.
While fish cooks, warm tortillas according to package directions.
Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons cream, and 1/4 cup cabbage onto each tortilla; fold in half.
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