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Fish Tacos with Lime Crema and Mango Salsa Recipe

   
 

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     Fish Tacos with Lime Crema and Mango Salsa

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1.75 cups mango, diced and peeled (about 2)
1/4 cup red onion, diced
2 tbsp cilantro, chopped
1/2 cup reduced fat mayonnaise
1/2 cup cilantro
3 tbsp lime juice
1/2 ripe avocado, peeled
1 lb mahi mahi
1/8 tsp salt
 
1/8 tsp black pepper
Cooking spray
8, 6 inch tortillas
2 cups shredded red cabbage

Instructions
To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.
To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork. While fish cooks, warm tortillas according to package directions.
Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.


Originally Submitted
8/23/2013





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