Grilled Fish Tacos With Strawberry-Mango Salsa

Grilled Fish Tacos With Strawberry-Mango Salsa
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Whole Cooking and Nutrition. Recipe Credit: . Photo Credit: Renée Comet.
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Summary

This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.

  • Prep time
    30 min
  • Cook time
    15 min
  • Servings
    4 Servings
  • Serving size
    2 tacos and 1/4 cup salsa
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 tacos and 1/4 cup salsa
  • Amount per serving Calories 260

  • Total Fat 4.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 170mg
  • Total Carbohydrate 31g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 24g
  • Potassium 420mg
  • Phosphorus 300mg

Choices/Exchanges: 1 1/2 Starch, 1/2 Fruit, 3 Lean protein

Ingredients

Ingredients

  • extra virgin olive oil
    1 tbsp
  • lime juice (freshly squeezed)
    2 tbsp
  • lime zest (freshly grated)
    1 tsp
  • chipotle chili powder
    1/4 tsp
  • ground cumin
    1/2 tsp
  • fine sea salt
    1/4 tsp
  • freshly ground black pepper
    1/4 tsp
  • cod filets (or similar flaky white fish)
    1 lbs
  • corn tortillas
    8
  • strawberries (chopped)
    1/2 cup
  • mango (chopped)
    1/2 cup
  • small shallot (minced)
    1
  • lime zest (freshly grated)
    1/4 tsp
  • lime juice (freshly squeezed)
    2 tbsp
  • fresh cilantro (chopped)
    1/4 cup
Directions

Directions

  1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.

  2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.

  3. Preheat an outdoor grill or grill pan to medium-high heat.

  4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.

  5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.

  6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.

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