Fish Tacos Mango Salsa Cilantro Lime Sauce

For lime sauce in a small bowl combine the mayonnaise yogurt lime juice chipotle and garlic.

Fish tacos mango salsa cilantro lime sauce. The combination of the fresh fish with the juicy mango salsa creamy cilantro lime sauce and crunchy cabbage offers a flavorful break from the traditional taco. Let cool slightly then flake into bite size chunks. These healthy whole30 and paleo fish taco bowls with mango salsa and chipotle lime mayo make an absolutely wonderful mexican inspired summer dinner. Three for the tacos mango salsa cream sauce and breaded fish and one for the side avocado corn tomato salad.

Season to taste with salt. Mix well to combine. This grilled fish tacos with mango salsa and avocado lime sauce recipe has been sponsored by the american heart association s healthy for good campaign. Loaded with avocado homemade mango salsa red cabbage slaw cilantro lime cauliflower rice and spicy chipotle lime mayo i promise this will become your favorite paleo and low carb fish recipe.

Place fish on a baking sheet coated with cooking spray. 2 tablespoons chopped fresh cilantro. 3 tablespoons fresh lime juice. This is a four component meal.

Fish it s best to use firm white fish fillets. It may seem like a lot of steps but each step is simple and it s mostly just. Not only is it. Sprinkle spice mixture evenly over both sides of fish.

Season to taste with salt. The views opinions and positions expressed within this post belong to blog name and do not necessarily represent those of the american heart association unless explicitly stated. It also depends on what kind of fish is available in the region you live in. It will be the base of the taco generously spread on the tortilla.

Creamy avocado cilantro sauce. It has a creamy texture from the avocado and greek yogurt and it s flavor is bold and cool which stands up nicely against the blackened cod. These fish tacos with mango watermelon salsa have the 3 key layers to make a perfect taco creamy avocado cilantro sauce the sauce blackened cod the protein and mango watermelon salsa the salsa. This whole30 fish taco bowls recipe is gluten free dairy free grain free and refined sugar free.

Char tortillas on the stove top for a few seconds per side. I like cod or halibut. 1 2 cup fresh cilantro leaves. 1 8 teaspoon freshly ground black pepper.

Heat olive oil in a skillet over medium high heat. For salsa toss together peppers onion mango cilantro garlic and lime juice in a bowl. 1 3 4 cups diced peeled mango about 2 mangoes 1 4 cup diced red onion. Heat taco shells in preheated oven until crisp about 5 minutes.

1 2 ripe peeled avocado. 1 2 cup reduced fat mayonnaise. Cook mahi mahi in olive oil until fish flakes easily about 3 minutes per side. Season mahi mahi with 1 teaspoon ground black pepper paprika and 1 2 teaspoon salt.

Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. In a large bowl combine mango red onion lime juice cilantro and salt. Remove from heat and break fish apart into smaller pieces. Remove fish from the marinade and grill or saute over medium heat until cooked through and browned.

Make the mango salsa.