Fish Tacos with Mango Salsa & Lime Sauce
Prep: 10 minutes | Cook: 15 minutes | Servings: 4
1 Serving | Calories: 250 | Protein: 19 | Fat: 8 | Carbs: 25
Gluten-Free
INGREDIENTS
Grilled Fish
- 4 tbs. lime juice
- 2 tbs. olive oil
- 2 tbs. gluten-free soy sauce or coconut aminos
- 1 lb. halibut or tilapia
Lime Sauce
- ½ cup Greek yogurt
- 1 tbs. unsweetened almond milk
- 2 tbs. fresh lime juice
- 1 chipotle chile in adobo sauce, finely chopped
- 1 garlic clove, finely chopped or pressed
- Salt to taste
Manga Salsa
- 1 bell pepper, diced
- 1 jalapeño pepper, diced
- ½ small red onion, finely diced
- 2 mangoes, chopped into ½-inch square chunks
- 1 handful cilantro, chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt to taste
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 sauté 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, drizzle with the chipotle-lime sauce and top with mango salsa.
*Nutrition stats do not include lettuce wrap or gluten-free corn tortilla.