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.
1 3/4 cups diced peeled mango (about 2 mangoes)
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
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
8 (6-inch) gluten-free corn tortillas
2 cups shredded red cabbage
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.
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I followed the recipe exactly and must say that the flavors blended perfectly. I made this tonight for our Oscar Party dinner. Wow! It was delicious. Thank you so much for sharing this on MyRecipes. Huge fan.
At first I wasn't sure this would be five-star worthy because the salsa didn't contain lime, but that's where the lime crema comes in. The flavors work so well together. We used fresh petrale sole, pan seared because it's so delicate. We will be making this again!