Fish Tacos with Mango Salsa

Lighten up dinner with these fresh and fabulous fish taco's!
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 2 mangos (almost 2 cups) – peeled and diced
  • 1 jalapeño - seeds removed and minced
  • 3 tablespoons red onion - diced small
  • 2 tablespoons fresh cilantro - chopped
  • 1/2 avocado
  • 1 lime - juiced
  • 1/2 cup light mayonnaise
  • 1 pound Mahi Mahi
  • Salt and pepper
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • Olivia's Organics Spring Mix with Herbs
  • 8 - 8 inch tortillas

Preparation

  • For the salsa - mix together the first 4 ingredients in a small bowl and set aside. 
  • For the avocado mayo - using a blender, mix the avocado, lime juice and mayo and set aside. (Both the salsa and mayo can be made a few hours ahead and placed in the refrigerator) 
  • Season the fish with salt, pepper and Cajun seasoning. In a large sauté pan, heat olive oil medium high and cook fish 4 minutes on each side. Cut cooked fish into 2 inch pieces. 
  • Wrap tortillas in aluminum foil (make 2 packets of 4) and heat in a preheated 350-degree oven for 5 minutes. 
  • Place a handful of spring mix on each tortilla and top with the fish, avocado mayo and mango salsa. Serve immediately.

Categories: Entree