Fish Tacos with Lime Crema and Mango Salsa

Ingredients

• 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
• Tacos:
• 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

Preparation

1. 1. To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
2. 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. 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. 4. While fish cooks, warm tortillas according to package directions.
5. 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.