These fish tacos are so light and fresh, they will even turn the heads of the fish taco haters. Any white fish (e.g., pollock, catfish, grouper, haddock, halibut, rockfish, striped bass, or swordfish) can be substituted for the mahi mahi, so look for what is on sale. The star of this dish is definitely the Avocado-Mango Salsa! You can also serve with Ginger Mango Salsa.
Ingredients
- 1 tablespoon ground cumin
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 2 garlic cloves, minced
- 1 pound mahi mahi fillets
- 1 tablespoon olive oil
- 1 cup sliced avocado
- ⅔ cup finely chopped peeled ripe mango
- ¼ cup chopped green onions
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 8 (6-inch) whole-wheat tortillas (can be substituted for corn tortillas)
Directions
- Mix together the cumin, salt, paprika, chili powder and garlic and rub over the fish.
- Heat a large skillet over medium heat. Add olive oil to a hot pan.
- Add fish to pan and cook for 2 minutes on each side or until done. Remove from heat. Keep warm.
- In a medium bowl, combine avocado, mango, green and red onions, cilantro, and lime juice to make salsa.
- Warm tortillas over a hot pan for 30 seconds on each side or until warm.
- Separate fish into pieces and divide evenly among tortillas.
- Top with 2 tablespoons of salsa on each taco.
Nutrition Information per Serving
(Based on using swordfish filets)
- Serving Size: 2 tacos
- Vegetables: ½ cup
- Fruits: ¼ cup
- Calories: 481 calories
- Carbohydrates: 43 grams
- Fiber: 11 grams
- Protein: 28 grams
- Fat: 23 grams
- Sodium: 750 mg
Rate this recipe!
(25 votes, average: 3.52 out of 5)
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I am a Lover of all things Taco❣️ This recipe was tacolicious! I omitted the onions and I used organic gluten free corn tortillas, which are my fave. Thank you and happy eating!
This was delicious!!! I will absolutely make it again.