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Fish Tacos with Mango Salsa & Lime Sauce

Fish Tacos II_600x600 e1521824659523

Makes 4 Serving | Prep time: 15 minutes | Cook time: 15 minutes

Nutritional Info | Calories: 250 | Protein: 19 | Fat: 8 | Carbs: 25

Gluten-Free

INGREDIENTS

Grilled Fish

  • 1 pounds halibut or tilapia
  • 4 Tbsp. lime juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. gluten-free soy sauce or coconut aminos

 

Manga Salsa

  • 1 bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1 jalapeno pepper, diced
  • 2 mangoes, chopped into 1/2-inch square chunks
  • 1 handful cilantro, chopped
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt to taste

 

Lime Sauce

  • 1 Tbsp. unsweetened almond milk
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 garlic clove, finely chopped or pressed
  • Salt

DIRECTIONS

  1. Combine the fresh lime juice with the olive oil and soy sauce in a rectangular baking dish (not metal). Add the fish, turn to coat, and set aside to marinate for at least 15 minutes.
  2. For lime sauce, in a small bowl, combine the greek yogurt, milk, lime juice, chipotle, and garlic. Season to taste with salt.
  3. For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.
  4. Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Let cool slightly then flake into bite-size chunks.
  5. To assemble, place a bit of fish on a warm gluten-free corn tortilla or lettuce wrap (depending on preferred carb count), drizzle with the chipotle-lime sauce, and top with mango salsa.

*Nutrition stats do not include lettuce wrap or gluten-free corn tortilla.

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