Fish Tacos with Mango Salsa
fish tacos"I made my own mango salsa and I didn't use mayo, it turned out a colorful delicious dish. " - angelehernandez
Yield: 4 Servings Ready in 15 minutes
241 people trying soon
|1/2 teaspoonground cumin|
|1/4 teaspoonchipotle chile powder or regular chili powder|
|1 poundflaky white fish fillet such as tilapia or halibut|
|1 cupplain low-fat yogurt|
|3 tablespoonschopped cilantro|
|2 tablespoonslime juice|
|1 tablespoonreduced-fat mayonnaise|
|1 1/2 cupsshredded cabbage|
|8 (6-inch) corn tortillas|
|1/2 cupmango salsa|
Fish Tacos with Mango Salsa Preparation
1. Combine the cumin, chile powder, and salt in a small bowl. Sprinkle the mixture evenly over the fish. Coat a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fish and cook until opaque in the center, about 3 minutes per side. Set the fish aside to cool for a few minutes, then flake it into pieces with a fork.
2. Meanwhile, stir the yogurt, cilantro, lime juice, and mayonnaise together in a medium bowl. Add the cabbage and toss to combine.
3. Warm the tortillas in the microwave according to the package directions. Divide the fish and cabbage evenly among the tortillas. Serve with the salsa on the side.
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