Healthy Fish Tacos with Mango Salsa Verde

 Living here in the South-West, fish tacos are fairly popular. If you ask me, though, when its scorching hot outside the last thing I want is something battered, fried, and then wrapped in more carbs. When I saw this recipe I was delighted. Out went the deep frying and in came broiled fish with fresh, juicy, sweet fruit and vegetables all wrapped in a toasted whole wheat tortilla. Yum. And good for you, too.

Recipe Rundown
Taste: These fish tacos are bursting with flavor. The Old Bay seasoning combined with the tropical freshness and sweetness of the salsa provides a great balance.
Texture: To my pleasure, you really don't miss the typical fried fish in this healthier fish taco recipe. Toasting the tortillas adds a nice crunch along with the red onion. The tomato adds a burst of juicy goodness while the mango adds a lovely velvety element.

Ease: Super super easy. Getting through the prep work for the salsa was the most hands-on task in this recipe which is great because the chopping can be done ahead of time.
Appearance: The combination of colors all neatly stuffed inside a lightly browned tortilla looks not only appetizing but healthy as well.
Cons: I really can't think of any.
Pros: This recipe only serves two, which is perfect for me, but can be easily doubled. Also, if you can't find green tomatoes, red bell peppers can be substituted. The best part of the recipe, of course, is that it hits the trifecta: easy, healthy, delicious.
Would I make this again? Yes.

Healthy Fish Tacos with Mango Salsa Verde
From Cooking Light Magazine July 2010
Yield: 2 servings

Salsa:

• 1/2  cup  chopped peeled mango
• 1/2  cup  chopped green tomato
• 2  tablespoons  finely chopped red onion
• 4  teaspoons  chopped fresh cilantro
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  chili powder 

 Tacos:

• 2  (6-ounce) tilapia fillets
• Cooking spray
• 1/2  teaspoon (reduced sodium) Old Bay seasoning
• 4  (8-inch) whole-wheat flour tortillas
• 1  cup  mixed salad greens

1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
2. To prepare tacos, preheat broiler.
3. Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.
4. Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.