Exquisite Fish Tacos With Fresh Mango Salsa
Elevate your taste buds with these delectable fish tacos topped with a vibrant and zesty mango salsa. Perfectly seasoned fish, crunchy cabbage slaw, and mouthwatering salsa come together in a harmonious medley of flavors and textures.
Ingredients
For the fish tacos | |
|---|---|
| 12 | ounces skinless fish fillets |
| 1 | tablespoon olive oil |
| 1⁄4 | teaspoon ground cumin |
| 1⁄8 | teaspoon garlic powder |
| 3 | tablespoons mayonnaise or salad dressing |
| 1 | teaspoon lime juice |
| 1 1⁄2 | cups packaged shredded cabbage with carrots (coleslaw mix) or shredded cabbage |
| 8 | taco shells, warmed according to package directions |
| 1 | recipe mango salsa |
Instructions
For the fish tacos | |
|---|---|
| 1. | Preheat the oven to 450°F (230°C). |
| 2. | Thaw the fish, if frozen. Rinse the fish and pat dry with paper towels. Cut the fish crosswise into 3/4-inch slices. Place the fish in a single layer in a greased shallow baking pan. |
| 3. | Combine olive oil, ground cumin, and garlic powder. Brush the mixture over the fish. Bake in the preheated oven for 4 to 6 minutes or until the fish begins to flake when tested with a fork. |
| 4. | In a medium bowl, stir together mayonnaise and lime juice. Add the cabbage and toss to coat. Spoon some of the coleslaw mixture into each taco shell, add fish slices, and top with Mango Salsa. |
For the mango salsa | |
| 1. | In a medium bowl, combine chopped mango or peach, finely chopped red sweet pepper, thinly sliced green onion, finely chopped jalapeño chile pepper, olive oil, finely shredded lime peel, lime juice, vinegar, salt, and black pepper. Mix well to make the salsa. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 301.5 kcal |
| Protein | 21.8 g |
| Fat | 13.2 g |
| Carbohydrates | 23.4 g |
| Fiber | 2.5 g |
| Sugar | 3.3 g |
Published on Aug 14, 2024 by Luminița