Fish Tacos with Mango Salsa & Lime Sauce
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
- 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.
- For lime sauce, in a small bowl, combine the greek yogurt, milk, lime juice, chipotle, and garlic. Season to taste with salt.
- For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.
- 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.
- 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.
RECIPE SUGGESTIONS
Steak & Pineapple Kebabs
Loaded Sweet Potato Nachos