Fish Tacos with Lime Crema and Mango Salsa

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.

Fish Tacos with Lime Crema and Mango Salsa
Fish Tacos with Lime Crema and Mango Salsa


  • 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
  • Tacos:
  • 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

Step 1

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

Step 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.

Step 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.

Step 4

While fish cooks, warm tortillas according to package directions.

Step 5

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

Chef’s Notes

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates

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