- prep 20min cook 7min
- serves 4
Here’s a truly fun way to enjoy fish. The mango’s sweetness marries well with spicy peppers, creating a refreshing salsa. Mangoes are deliciously rich in beta-carotene, vitamin C, potassium, and fiber and contain an enzyme with stomach-soothing properties. Even the corn tortillas are rich in antioxidants.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 tablespoons lime juice
- 1 1/2 pounds halibut fillets
- 1 ripe mango, peeled, seeded, and chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 1/2 jalapeño pepper, seeded, deveined, and finely chopped (wear gloves when handling; they burn)
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 8 soft corn tortillas (6 inches)
- 1 cup shredded lettuce
How to make it 20 minutes
Preheat the broiler. Coat a broiler pan with cooking spray. In a medium bowl, combine the oil, garlic, cumin, salt, 1 tablespoon lime juice, and the fish and toss to coat. Let stand 15 minutes.
In a small bowl, combine the mango, bell pepper, jalapeño, cilantro, if desired, and the remaining 2 tablespoons lime juice. Set aside.
Wrap the tortillas in foil. Remove the fish from the marinade and place on the broiler pan. Broil until opaque, 3 to 6 minutes. Transfer to a plate and place the tortillas in the oven to warm slightly, 1 minute. Flake the fish.
Top the tortillas with equal amounts of lettuce, fish, and salsa.
Nutritional Information(per serving)
- Calories: 380
- Fat: 9g
- Saturated Fat: 1g
- Sodium: 430mg
- Carbs: 36g
- Protein: 39g
- Fiber: 5g
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