Easy Fish Mango Tacos-Easter Special

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas are often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and lower in calories, while banana peppers are budget-friendly.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas offer a creamy texture, while sour cream is a cost-effective alternative.

Get a Ziploc bag and pour in 1 tbsp of olive oil, 1 tsp of salt, 1 tsp of chili powder, 1 tsp of garlic powder, 1 tsp of paprika, 1 tsp of cumin, 0.5 tsp of black pepper, and 0.5 tsp of garam masala. Mix them together.

Cut the fish into slices and place them in the marinade. Incorporate and let marinate in the fridge for at least 30 minutes.

Peel the two mangoes, cut the middle of the mango all around, cut slices on top, and then dice them.

Dice the red onion and add it to the bowl with the mango.

Dice the jalapeno and add it to the bowl.

Add 2 tbsp of Florida West key lime juice and chopped cilantro to the bowl and mix everything together.

Cook the marinated fish in a skillet with olive oil for about 3 minutes on each side until the internal temperature reaches 145°F and it flakes easily with a fork.

Assemble the tacos by placing the fish at the bottom, adding guacamole, and then topping with the mango salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens