Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

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.

Amanda Haas
Recipe by Oxmoor House September 2012

Gallery

Oxmoor House

Recipe Summary

hands-on:
23 mins
total:
33 mins
Yield:
Serves 4 (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.

    Advertisement
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Real Family Food

Nutrition Facts

347 calories; calories from fat 0%; fat 9.3g; saturated fat 1.5g; mono fat 0.1g; poly fat 0.7g; protein 24.3g; carbohydrates 45.4g; fiber 4.6g; cholesterol 83mg; iron 1.8mg; sodium 454mg; calcium 57mg.
Advertisement
Advertisement