Fish Tacos with Lime Crema and Mango Salsa

Fish Tacos with Lime Crema and Mango Salsa Recipe
Oxmoor House
The Lime Crema really makes the recipe! If you don't have any mango on hand, pineapple makes a good substitute. Add a side of Cilantro-Lime Rice to complete your meal.


Serves 4 (serving size: 2 tacos)
Total time: 33 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 23 Minutes
Total: 33 Minutes

Nutritional Information

Calories 347
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 1.5 g
Monofat 0.1 g
Polyfat 0.7 g
Protein 24.3 g
Carbohydrate 45.4 g
Fiber 4.6 g
Cholesterol 83 mg
Iron 1.8 mg
Sodium 454 mg
Calcium 57 mg


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
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


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

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.

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.

4. While fish cooks, warm tortillas according to package directions.

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


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