Fish Tacos with Mango Salsa Verde

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield: 2 servings (serving size: 2 filled tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 488
  • Fat: 9.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 43.4g
  • Carbohydrate: 55g
  • Fiber: 6.1g
  • Cholesterol: 85mg
  • Iron: 3.7mg
  • Sodium: 609mg
  • Calcium: 45mg

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. 1. To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.
  2. 2. To prepare tacos, preheat broiler.
  3. 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. 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.
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