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.
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
- 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
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.
What a great meal for summer time. I love the salsa! Great photos too!
Yummm! I am definitely making these this weekend!!!
Mary xo
Delightful Bitefuls
Looks awesome – and perfect for a night when I don't want too many leftovers.
amazing meal, for a night with freinds and a young red wine for drink
Tessa, thx for ur comment in my blog.
U r invited to came here when u want, before i need to ask my wife but u r invited, lol
These look like the perfect fish tacos. Healthful, colorful and packed with sweet, juicy mango.
I gotta say I am not really partial to fish but after that beautiful picture and your awesome recipe rundown, I'll definitely have to give it a try.
This looks wonderful! I'm in Arizona, where we also have an abundance of fish tacos, thanks to tilapia from Mexico. But I agree with you about them being fried. Luckily, most restaurants will grill or broil the fish instead if you just ask.
I can't wait to try these!
Looks like a nice dish… I like recipes for 2 since I am always cooking for 2 and hate to have leftovers (I'm weird like that). I also like the healthy take on fish tacos instead of deep frying!
My husband had a bad experience with fish tacos in his troubled youth or something like that and is not too fond of fish tacos, but since learning of this, I've been on a mission to convert him. Definitely will try this out this weekend!