Grilled Fish Tacos with Mango and Avocado Salsa

Grilled Fish Tacos with Mango and Avocado Salsa
This recipe serves: 4 6



For the mango-avocado salsa:
1 1/2 avocados
1/3 cup fresh lime juice
1 1/2 cups diced mango
1/3 cup diced red pepper
1/3 cup chopped scallions

For the fish:
1 tablespoon canola oil
3 fish fillets, such as sea bass, red snapper or salmon, about 8 ounces each
salt to taste
freshly ground black pepper

For the tacos:
12 corn tortillas
1 1/2 cups shredded lettuce
3 plum tomatoes, diced
lime wedges, for garnish



For the mango-avocado salsa:
1. Remove and discard the pit and skin from the avocados and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring.
2. Chop the avocado and toss it with the remaining lime juice, mango, red pepper and scallions. (The salsa can be made in advance and stored in the refrigerator for up to 1 day.)

For the fish:
3. Preheat the grill.

4. Brush the fillets with oil and season generously with salt and pepper.

5. Grill the fillets on both sides until just cooked through, about 5 minutes per side. (Thin fillets take less time, thicker fillets take more.) Cool slightly and cut into 1-inch pieces.

6. Meanwhile, separate the tortillas into 2 stacks, wrap them in foil and warm them on the grill while the salmon is cooking.

To serve the tacos: 7. Fill the tortillas with fish, lettuce, tomatoes and mango-avocado salsa. Serve 2 tacos per person with lime wedges on the side.

Serving Size: 2 tacos with salsa


Number of Servings: 6
Per Serving
Calories 331 Carbohydrate 39 g
Fat 13 g Fiber 7 g
Protein 18 g Saturated Fat 2 g
Sodium 292 mg