Recipe by David3141
"A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish."
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mango - peeled, seeded, and chopped
avocados - peeled, pitted, and chopped
diced red onion
diced red pepper
chopped fresh flat-leaf parsley
hot pepper sauce, or to taste
salt and ground black pepper to taste
4 (6 ounce)
mahi mahi fillets, cut into 1-inch slices
ground black pepper
It's a great recipe! I only gave it 4 stars because I had to doctor up the seasoning for the fish. I made the mango salsa almost exactly as the recipe calls for - I just added a bit of cilantro to the mix. Delicious flavor! I could tell by reading the seasoning ingredients for the fish (I used tilapia, since mahi was not available at the time) that it would be too bland. I gave it a wow factor by putting the zest and juice of 1 lemon onto both sides of the fish first, and then dredging both sides of the fish in taco seasoning. I baked the fish in an oiled baking dish at 400 degrees for about 20 minutes. It came out fantastic! I served it with warm taco shells, a shredded blend of Mexican cheeses, and sour cream. Yum!
I made this tonight for my family and was so pleased! The salsa could possibly use 1.5 tbsp of brown sugar instead of two, but even the way it is written, it was probably the best fruit salsa I've ever tasted. We used cod instead of mahi mahi and the flavors still complemented each other nicely.
So delicious & easy to make. Some revisions I made: I omitted the hot pepper sauce and only added 1 T of oil. I also added approx. 1/2 tsp dried coriander. I just used the fish I had on hand (president's choice blue menu lightly breaded haddock). For a sauce, I used mild jalapeno yogurt dip from Costco. Definitely a keeper.
This mango salsa is AMAZING! I made it for my family, and we scraped the bowl clean, getting every last bite of the delicious salsa.
We loved these tacos!
I used soft tacos and made the shells star burst shaped before I put them in the oven draped over on the racks. This created a stand-up hard taco with a fun shape. I then used the cut-outs for cinnamon and sugar chips for dessert!
I added garlic to the seasoning for the fish, and used cod (as this is what I had). The result was a fantastic dinner. We really enjoyed the mango salsa and will be eating any left overs with nachos! I will for sure make this again!
I made this last night with Salmon instead of Tuna (it's what I had in the house). The mango salsa was great with the avocado! I made the salsa with pomegranate balsamic vinegar for a little sweeter finish. This was a great dish, but the fish seasoning was bland, so I used a different recipe for blackening the fish, which gave this a little more kick. I also topped with some creme fraiche (just a dab). This was a fun base recipe but needed some livening up.
Delicious! Used fresh caught mahi. Can't wait to make it again.
This recipe was outstanding!!! I did not have any parsley, and only one avocado, but even without those it is hard to imagine it could have been any better. I did use a little more onion (1/2 onion) and red bell pepper (1/2 bell pepper) for more crunch, but this is an easy recipe to tinker with. When I try it next time, I think I will use cilantro instead of the parsley.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthy Fish Tacos with Mango Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 324
** Calories from Fat: 164
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