Fish Tacos with Mango Salsa
This recipe for Fish tacos with mango salsa may just become your new favorite recipe for Taco Tuesday. Light, fresh fish and delicious mango salsa with just the right amount of heat. You can make these gluten free fish tacos in your Air Fryer, on the grill, or in the oven. Perfect for the 21 day fix and WW!
Servings: 4 servings
Calories: 483kcal
Ingredients
Fish
- Olive oil spray
- 1 lb white fish - I use turbo, flounder, or mahi-mahi (you can sub shrimp)
- 1- 1 1/2 Tbsp salt free taco seasoning
- 1 bunch Cilantro
- 1 lime
- Salt
Mango Salsa
- 1 cup mango diced
- 2/3 cup avocado diced
- 1/4 red onion diced
- 1 tablespoon jalapeño diced
- 1 lime
- 1 Tbsp cilantro chopped
Yogurt sauce
- 1/2 cup plain Greek yogurt
- 1 lime
- 2 Tbsp cilantro
To assemble tacos
- 8 corn tortillas you can sub 4 flour tortillas instead - on the 21 day Fix, you can have 1 flour or TWO corn for a yellow.
- olive oil spray
- salt
- Shredded lettuce or cabbage
Instructions
To marinate fish:
- Place fish in a baking dish or bowl and squeeze the juice from one lime over top. Add ½ -1 tsp of salt free taco seasoning to each piece and lay a small bunch of cilantro on top. Let the fish sit in the refrigerator for 20 minutes to marinate. After 20 minutes, discard the cilantro, then sprinkle each piece of fish with salt.
To make mango salsa:
- Combine mango, avocado, red onion, and jalapeno to make the salsa. Add juice from one lime and a tablespoon of chopped cilantro.
To make yogurt sauce:
- Next, make the yogurt sauce. Mix the juice from the last lime with the Greek yogurt. Add 2 tablespoons of diced cilantro and a sprinkle of salt. Mix well. You can also add some of the taco seasoning, if desired.
Cook fish using desired method- see below for specific directions
- Grill: Spray grill or grill pan with olive oil spray. Grill fish on medium heat 4-5 minutes per side, or or until the fish is fully cooked (it will be white) and easily flakes with a fork.
- Oven: Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Place marinated fish on the baking sheet and bake for 10-15 minutes, or until the fish is fully cooked (it will be white) and easily flakes with a fork.
- Air Fryer: Cook at 390° for 8-10 minutes or air fry until the fish is fully cooked (it will be white) and easily flakes with a fork. If using fillets thicker than 1 inch, increase cook time.
- Stovetop: Spray pan with olive oil spray. Cook fish over medium heat for 4-5 minutes per side, or until the fish is fully cooked and easily flakes with a fork. It's ok if it breaks up during the cooking process - you will be eating it in pieces anyway!
To finish the tacos:
- When the fish is cooked through, lightly spray the corn tortillas with olive oil and sprinkle with salt. Heat each side of the tortilla using the grill or in a pan for a couple of minutes, just until warm, pliable, and slightly toasted.
- Assemble tacos while tortillas are warm. First, I spread 1 Tbsp of yogurt sauce, then add the fish, followed by the cabbage or lettuce, and top with 2 Tbsp of mango salsa.
Notes
Makes 4 servings, 2 tacos each
21 Day Fix: 1 RED, 1 YELLOW, 1/4 PURPLE 1/3 BLUE, trace GREEN (per serving)
WW: 5 points (per serving) [Calculated using flounder and low fat Greek yogurt]
Nutrition
Serving: 2tacos | Calories: 483kcal | Carbohydrates: 76g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 95mg | Potassium: 666mg | Fiber: 10g | Sugar: 34g | Vitamin A: 6330IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 5mg