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Recipe: Spicy Fish Tacos with Tangy Mango Crema

Tacos have always been one of my favorite foods. Even as a little girl, I loved how a small, only-one-hand-needed food could pack so much flavor into every bite. From the warm, soft tortilla to the perfectly seasoned meat to the slightly spicy salsa to the crunchy lettuce, nothing can really satisfy a craving for Mexican food quite like a taco.

However, I remember when I first heard of a fish taco, and my intital thought was "ewww." I thought it would be a stinky, slimy, sorry excuse of a taco. Boy, was I wrong! My first experience eating a fish taco was a deep fried one with a creamy sauce from a local taco truck, and it was delicious! I loved the way the crispy-on-the-outside, juicy-on-the-inside mild white fish paired with a slightly spicy tropical fruit salsa and the cool, creamy tartar-style sauce inside the hearty,soft corn tortilla.

After that, I was on a mission to create an equally delicious fish taco without the help of a deep fryer, and these Spicy Fish Tacos with Tangy Mango Cream were born. They have all the flavors of the deep-fried version that I loved without all the greasy fat. Give it a try for yourself, and I think this recipe will become a regular in your Taco Tuesday rotation! Ole!

 

Spicy Tilapia Tacos with Tangy Mango Crema

Ingredients:

1/2 cup non-fat, plain Greek yogurt

1/4 cup fresh cilantro, chopped

1 jalapeno pepper, seeded and diced

1/4 cup red onion, chopped

3/4 cup fresh mango, peeled, pitted, and chopped

2 tablespoons fresh lime juice (juice of 1-2 whole limes, depending on size)

1 teaspoon cumin

2 teaspoons blackened seasoning

2 teaspoons Old Bay seasoning

2 teaspoons brown sugar

4 (6-ounce tilapia fillets)*

1 tablespoon canola oil

8 (6-inch) corn tortillas

1 avocado, peeled, pitted, and sliced

1 cup shredded cabbage

1 lime, sliced into wedges, optional for garnish

*Note: I like to use tilapia fillets since they are usually easy to find, inexpensive, a consistent size and thickness, and have a mild flavor. However, any mild, white fish would work great in this recipe.

Directions:

To make the creama:

Place the first 7 ingredients (through cumin) into a food processor. Process until well-combined and almost smooth. Set aside. 

To make the tacos:

Combine the blackened seasoning, Old Bay seasoning, and brown sugar in a small bowl and stir to mix. Rub seasoning mixture evenly on the tilapia fillets. Next, heat the oil in a cast iron (or non-stick) skillet over medium-high heat. Cook the fillets in the hot skillet for 3-4 minutes on each side, or until done.

Lastly, heat the tortillas according to package directions. Using 1 tortilla per taco, top evenly with the cooked fish, mango creama, cabbage, and avocado slices. Garnish with lime wedges on the side, if desired. Makes 4 servings (2 tacos per serving).

Nutrition facts per serving: 430 calories, 12g fat, 2g saturated fat, 0g trans fat, 85mg cholesterol, 720mg sodium, 41g carb, 5g fiber, 8g sugar, 40g protein, 40% Daily Value (DV) vitamin C, 8% DV iron, 8% DV vitamin A.

 

 

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