Makes 8 tacos
Mango Salsa
1 ½ cups diced mangos
1 small avocado, diced
1/2 cup diced red bell peppers
1/4 cup finely minced red onions
2 tbsp minced jalapeno peppers
2 tbsp minced fresh cilantro
1 tbsp freshly squeezed lime juice
Pinch of sea salt
Zesty Lime Mayo
1/2 cup light mayonnaise
1 tbsp freshly squeezed lime juice
1/2 tsp grated lime zest
1/8 tsp each chili powder and ground cumin
Fish
1½ lbs (680g) mild white fish fillets, such as cod, mahi-mahi, halibut, haddock or tilapia*
2 tsp olive oil
Sea salt and freshly ground black pepper
1 tbsp freshly squeezed lime juice
8 small soft corn tortillas, warmed
Directions
Combine all salsa ingredients in a medium bowl and mix well. Cover and refrigerate until serving time. Same for the zesty Lime Mayo: Whisk the ingredients together in a small bowl and pop it in the fridge.
Pat fish dry with paper towels and sprinkle both sides with salt and pepper. Heat olive oil in a 10-inch, nonstick skillet over medium-high heat. Add fish and cook for 2 to 3 minutes, or until edges start to look brown. Carefully flip fish and cook about 2 more minutes or until lightly and cooked through. Exact cooking time will depend on thickness of fish. Transfer fish to a serving plate and squeeze lime juice over top.
To assemble tacos, flake the fish or cut into small pieces. Place fish over bottom of warmed tortillas, drizzle with lime mayo and top with salsa. Enjoy!
Nutritional info (per taco)
196 calories, 5 g total fat (0.6 g saturated fat), 1 7 g protein, 21.3 g carbohydrate (3 g fiber, 5.4 g sugars), 37 mg cholesterol, 200 mg sodium
Recipes and photos courtesy of Greta Podleski’s latest cookbook, Yum and Yummer, on behalf of her new partnership with WW Canada
