Summer is in full swing and it’s not complete without these delicious fish tacos! Flaky and juicy Mahi Mahi topped with a sweet and refreshing mango salsa, finished with a dollop of lime crema makes this dish a 10/10! Don’t waste any time, gather these simple ingredients and call your friends and family over for dinner!
1 pound Mahi Mahi
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) gluten-free corn tortillas
2 cups shredded red cabbage
1/2 cup reduced-fat mayonnaise
1 cup fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 ripe peeled avocado
1 3/4 cups diced peeled mango (about 2 mangoes)
1/4 cup diced red onion
To prepare salsa, combine mango, cilantro, red onion in a bowl. Cover and refrigerate until you’re ready to serve. For the Lime Crema, place mayonnaise, cilantro, lime juice and 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 is cooking, place tortillas over direct heat on stove top. Or if you feel more comfortable heating them in the over, preheat to 375 and place in the over for 10-15 minutes or until warm. Assemble the tacos any way you desire. We find it works best to place the fish in the middle of the tortilla, then the salsa and finally topping it with the crema. Fold length wise and enjoy!!
For a printable version of this recipe click here >>> Fish Tacos with Lime Crema and Mango Salsa