Fish tacos with mango salsa
6
Points®
Total Time
26 min
Prep
10 min
Cook
6 min
Serves
4
Difficulty
Easy
These flavorful fish tacos get bonus points for authenticity thanks to their bright slaw topping. This recipe calls for a fruity sweet-meets-savory mango salsa paired with the earthy, cumin-scented fish, but you could also serve these with a salsa verde, or a mix of the two. Chipotle chili powder will infuse the fish with a slightly smoky spice. Chipotles are ripened jalapeños that have been smoked and dried. Serve with sliced avocado and fresh jalapeños on the side. Corn or rice would make the perfect side dish and both are great to have on hand to roll up, burrito style, with any leftovers - slaw, fish, or both.
Ingredients
Ground cumin
1 tsp
Table salt
¾ tsp
Chipotle chili powder
¼ tsp, or regular chili powder
Uncooked tilapia fillet
1 pound(s), or catfish fillets
Canola oil
2 tsp
Plain low fat yogurt
½ cup(s)
Cilantro
2 Tbsp, chopped fresh
Light mayonnaise
1 Tbsp
Fresh lime juice
1 Tbsp
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s), or just shredded cabbage, lightly packed
Corn tortilla
8 tortilla(s), medium, warmed
Mango salsa
8 Tbsp, or other salsa
