Tacos de Pescado con Salsa de Mango

Tacos de Pescado con Salsa de Mango are a vibrant and refreshing twist on traditional tacos, featuring tender grilled fish topped with a sweet and tangy mango salsa. This dairy-free dish is perfect for a summer meal, providing a delightful balance of flavors and textures.

Ingredients

• White fish fillets (e.g., tilapia or mahi-mahi) - 300 grams
• Olive oil - 2 tablespoons
• Lime juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Corn tortillas - 4 pieces
• Mango - 1 ripe, diced
• Red onion - 1/4 cup, finely chopped
• Cilantro - 1/4 cup, chopped
• Jalapeño - 1 small, finely chopped (optional)
• Salt - 1/4 teaspoon (for salsa)
• Lime juice - 1 tablespoon (for salsa)

Steps

1. Preheat your grill or a non-stick skillet over medium-high heat.
2. In a bowl, mix together olive oil, lime juice, ground cumin, paprika, salt, and black pepper.
3. Coat the fish fillets with the marinade and let them sit for about 10 minutes.
4. While the fish is marinating, prepare the mango salsa by combining diced mango, red onion, cilantro, jalapeño (if using), salt, and lime juice in a bowl. Mix well and set aside.
5. Grill the fish for about 3-4 minutes on each side or until cooked through and flaky.
6. Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
7. Assemble the tacos by placing the grilled fish on the tortillas and topping with the mango salsa.
8. Serve immediately and enjoy your Tacos de Pescado con Salsa de Mango!

Nutrition

• Calories: 380
• Protein: 25 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• High in vitamins A and C from mango and cilantro, supporting immune function.

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