Fish Tacos with Lime Crema and Mango Salsa
The Lime Crema really makes the recipe! If you don't have any mango on hand, pineapple makes a good substitute. Add a side of Cilantro-Lime Rice to complete your meal.
Ingredienser:
| Ingrediens | Mängd |
|---|---|
| diced peeled mango | 1 3/4 cups |
| diced red onion | 1/4 cup |
| chopped fresh cilantro | 2 tablespoons |
| reduced-fat mayonnaise | 1/2 cup |
| fresh cilantro leaves | 1/2 cup |
| fresh lime juice | 3 tablespoons |
| ripe peeled avocado | 1/2 |
| mahimahi | 1 pound |
| salt | 1/8 teaspoon |
| freshly ground black pepper | 1/8 teaspoon |
| cooking spray | |
| gluten-free corn tortillas | 8 6-inch |
| shredded red cabbage | 2 cups |
Gör så här
- To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
- To prepare Lime Crema, place mayonnaise and next 3 ingredients (through 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 cooks, warm tortillas according to package directions.
- Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.