Fish Tacos with Mango Salsa and Cilantro Yogurt
- 3 tilapia or mahi mahi fillets
- 4 limes, juiced
- Olive oil
- Salt & pepper
- Purple cabbage
- 6 Corn tortillas
- Mango Salsa (below)
- Cilantro Sauce (below)
Place tilapia fillets in a baking dish. Drizzle with a small bit of olive oil, pour over the lime juice and lightly sprinkle with salt and pepper. Let stand for 5 minutes. You can grill or bake this fish via the instructions below. Both ways turn out great so it's entirely up to your preference.
Grilled: Grill fish on medium heat for 5-7 minutes on each side, or until the fish begins to turn opaque and becomes flaky. Be careful not to burn it! However, crispy edges are delicious.
Baked: Cover baking dish containing the fish with foil. Bake in a 375° oven for 15-20 minutes or until fish is flakey. This fish is also great is placed in a parchment bag and baked according to the instructions above. If you a bag, I suggest throwing a lime rind in with the fillets.
While the fish is cooking, finely chop the cabbage in strips or shred using a cheese grater or mandolin.
To build your tacos, divide your fish into 6 pieces and place a piece on each corn tortilla. Top with mango salsa, cabbage and cilantro cream sauce. Enjoy this tasty and healthy dinner!
Makes 6 tacos
- 3 ripe mangos, peeled and diced
- 1 tbs chopped shallots
- ¼ c chopped cilantro
- Juice of ½ lime
- Salt and pepper to taste
Combine all ingredients and add salt and pepper to taste (not too much!). This is great served on grilled fish, eaten with chips or used as a green salad topper.
*If your mangos are nice and sweet, you’ll be happy with this very simple salsa. If not, add finely diced red or yellow bell pepper and tomatoes. Cucumber and mint would be a great substitute for the cilantro and bell peppers as well.
- 1/3 cup chopped cilantro (stems are okay)
- 6 oz low-fat plain yogurt
- 2 tbs olive oil
- 1 tsp salt
- ½ tsp garlic powder
Place all ingredients in a food processor or blender. Blend until cilantro is very fine and the yogurt and oil is emulsified (about 1.5 minutes). If you wish to make this spicier, add 1 tsp of chipotle powder.