- 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
- 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
How to Make It
To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
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.
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.
While fish cooks, warm tortillas according to package directions.
Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.