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Fish Tacos with Fresh Mango Avocado Salsa
In this recipe for succulent Fish Tacos, we've paired tender flaky bites of whitefish with cabbage and a sweet and spicy salsa.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings, 1 taco each
Calories 232 kcal
Ingredients
- ½ medium mango chopped
- ¼ medium red onion finely chopped
- ½ medium ripe avocado chopped
- ½ medium jalapeño seeds and veins removed, chopped
- 2 Tbsp. finely chopped fresh cilantro
- ½ tsp. sea salt (or Himalayan salt), divided use
- 1 Tbsp. fresh lime juice
- 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
- 4 (6-inch) corn tortillas warm
- 1 cup shredded red cabbage
- 4 lime wedges (for garnish; optional)
Instructions
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Preheat grill or broiler on high.
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To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
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Season fish with remaining ¼ tsp. salt.
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Grill or broil fish for 3 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
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Evenly top tortillas with fish, cabbage, and salsa. Serve with lime wedges.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.