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Fish Tacos with Mango Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 34 mins
Yield 2 servings (serving size: 2 filled tacos)

Ingredients

  • Salsa:
  • 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 Old Bay seasoning
  • 4 (8-inch) whole-wheat flour tortillas
  • 1 cup mixed salad greens

Nutrition Information

  • calories 488
  • fat 9.2 g
  • satfat 3.4 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 43.4 g
  • carbohydrate 55 g
  • fiber 6.1 g
  • cholesterol 85 mg
  • iron 3.7 mg
  • sodium 609 mg
  • calcium 45 mg

How to Make It

  1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

  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.