Fish Tacos with Lime Slaw and Mango Salsa

serves 4 (2 tacos per serving)

Fish tacos make a light lunch or dinner and packs a lot of fresh flavour! Only the fish requires cooking, the rest is assembly! Make it gluten-free with corn tortillas or make it low-carb with lettuce leaf wraps.

I’ve heaped on so much delicious sweet and tangy lime slaw and mango salsa that you can’t even see the fish!

There are 3 components to this recipe – the fish, the slaw and the mango salsa.

FOR THE FISH

Ingredients:

1 lb . flakey white fish such as mahi mahi, halibut or cod cut into 3 inch strips

2 tbsp. olive or avocado oil

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp garlic powder

2 tsp. smoked paprika (regular paprika is fine)

2 tsp. cumin

1/4 tsp. cayenne pepper

juice of 1 lemon

FOR THE MANGO SALSA

Ingredients:

1 mango, peeled, seeded and diced

1/4 red onion, diced

1/2 red pepper, diced

3 tbsp. chopped fresh cilantro

1 lime, juiced

1 tsp. monk fruit sweetener or stevia to taste, optional

sea salt and pepper, sprinkling to taste

FOR THE LIME SLAW

Ingredients:

1/2 bag coleslaw mix (look for healthier varieties including beet slaw, kale and broccoli slow e.g. PC brand)

1 lime, juiced

salt and pepper to taste

1 tsp. monkfruit sweetener or stevia (or sugar)to taste

ASSEMBLY

8 6-inch corn tortilla wraps (or for low-carb version, use lettuce wraps)

limes

cilantro

avocado slices or guacamole, optional

pico de gallo, optional

INSTRUCTIONS:

INSTRUCTIONS

  1. Place fish in a large bowl. In a small bowl, mix together oil and spices and pour over fish along with the lemon juice. Let sit at room temperature at least 15 minutes, or up to 4 hours covered in the fridge.
  2. Stir mango, red onion, red pepper, cilantro, lime juice, cider vinegar, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
  3. In a medium size bowl, combine lime juice, monk fruit sweetener or stevia (or sugar, if using), a sprinkling of salt and pepper. Add coleslaw mix and stir well to coat all the coleslaw with the dressing.
  4. Oil a large fry pan and heat to medium-high. Place fish in the pan and cook each side for about 5 minutes or until fillet turns opaque and flakes.
  5. Assemble tacos: Place some fish onto each corn tortilla or lettuce leaf. Top with lime slaw and mango salsa. Serve with optional guacamole and pico de gallo.

Author: vickinutritionist

As a graduate with honours from the Institute of Holistic Nutrition in Toronto, Vicki is a Registered Nutrition Consultant Practitioner, also holding a Bachelor of Arts Degree from the University of Toronto. Before founding Health by Nutrition™, Vicki worked as manager and principal nutritionist at Canada's largest weight management and nutrition centre. During her tenure, she helped hundreds of clients lose weight and reach their health goals. Her experience and extensive training in weight management and holistic nutrition makes her an exceptional coach to become your partner in success. Vicki is a professional member in good standing with the Canadian Association of Natural Nutrition Practitioners.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s