Summery, lightly spicy, and full of flavor, these tacos are the perfect recipe to use for the great deal on fresh seafood that are often available during the summer.
Fish Tacos with Mango Salsa
These delicious fish tacos are a team favorite here at Guiding Stars. They’re easy to make and a wonderful, light summer’s meal.
Tip: Adobe peppers in chipotle sauce can usually be found, canned, in the Mexican food section of your local grocery store. If you’re not sure what counts as a flaky white fish, haddock and cod are great options, or ask your fishmonger.
I brought my Fish Tacos with Mango Salsa to Windham High School. We served it with my Garlic-Lime Black Bean and Avocado Spread, an alternative to guacamole. Some people suspected the kids would be hesitant to try the menu, and some certainly were. Others jumped at the opportunity to have something different. They didnʼt know it was healthy. At the end of the day, student participation in the special meal was higher than normal and last I knew, staff meal counts increased almost four-fold. – Erin Dow, Expert Chef
Servings: 6 (280 g )
Prep Time: 30 min.
Ingredients
Mango Salsa:
- 6 Tbsp. lime juice
- 1 cup chopped mango
- ½ cup diced bell pepper
- ⅔ cup diced tomatoes
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. olive oil
Fish Tacos:
- 1½ lbs. flaky white fish
- 1 Tbsp. chopped garlic
- 3 Tbsp. lime juice
- 6 (6") whole grain tortillas
Adobo Sauce:
- 1 cup plain, fat-free Greek yogurt
- ¼ cup chopped green onions
- 1 Tbsp. lime juice
- ½ tsp. salt
- ½ tsp. pepper
- 1 Tbsp. chopped chipotle in adobo sauce
Directions
- Preheat oven to 400ºF. While oven preheats, combine salsa ingredients and set aside.
- Place fish in a shallow baking pan and sprinkle with garlic and lime juice. Bake until fish reaches a minimum internal temperature of 145ºF (13-15 minutes).
- While fish bakes, wrap tortillas in foil and set aside. During the last few minutes of the fish baking, place the tortilla foil packet in the oven to warm (5 minutes).
- Combine sauce ingredients and set aside.
- Flake the fish into medium-sized chunks and serve on tortillas, topped with salsa and adobo sauce.