top of page

Healthy Fish Mango Taco

Fish Mango Taco’s

The crunch of this unique coleslaw in contrast to the warm soft mango is a delight to the taste buds. The basics for this recipe are the microwaved fish, the tortilla, the mango (or avocado if you prefer), and the coleslaw made with the rest of the ingredients. So delicious and so easy!

What’s so “healthy” about this version fish tacos you may ask. While most fish recipes call for fried fish, this one is has a quick and healthy method of cooking the fish in a microwave.  So easy!

 

Serves: 4     Prep time: 20 minutes




Ingredients ​*1 pound mahi-mahi or other firm white fish 1/8 cup white wine 1 ripe mango, peeled and sliced or      2 ripe avocados, peeled and sliced 1 cup Mexican shredded cheese 4 large tortillas (I prefer whole-wheat.) 1 1/2 cups shredded cabbage 1/4 cup Greek yogurt or low-fat sour cream 1/4 cup reduced fat mayonnaise (I prefer      Trader Joe’s Reduced Fat Mayo Dressing) 2 tablespoons milk 1/4 cup salsa verde (I prefer Trader Joe’s salsa ​     verde) Salt to taste ​1/4 cup Greek yogurt or low-fat sour cream 2 tablespoons cilantro, chopped

*Do not use tilapia. Farm-raise tilapia, especially from China, has been identified as carrying dangerous pathogens. 

Directions 1. Place fish in covered microwave container with the white wine. Microwave on high until the fish flakes, about 6 minutes. Drain the liquid and break the fish into large chunks. 2.  Make the coleslaw by mixing together the yogurt, mayo, milk, and salsa verde. Mix in the shredded cabbage. Add salt to taste. 3.  Place the tortillas (open) on a baking sheet. Cover one half of each tortilla with a quarter of the fish, a quarter of the coleslaw, and a quarter (more or less) of the mango. Add a 1/8 cup of cheese to each.  Fold the uncovered portion over the filling and sprinkle each taco with another 1/8 cup of cheese. 4. Place the sheet under the broiler and broil on low until the cheese is melted.  5. Transfer the tacos to individual plates. Top with dollops of Greek yogurt or sour cream and sprinkles of cilantro.  Serve and enjoy!

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you, ​Linda​​​​​ ​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

5 views0 comments

Recent Posts

See All

Layered Bean and Beet Salad

This layered salad shows off well in a clear glass bowl. It’s a dish that consistently showed up at our family potlucks. It’s still just as delicious and popular as it was back in the day. Servings: 8

Comments


bottom of page