Fish Tacos with Mango Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:

2 servings (serving size: 2 filled tacos)

Recipe from

Recipe Time

Total: 34 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Best, Nashville, Tennessee,

July 2010