Fish Tacos with Mango Pico

This recipe is a great way to include more fish in your diet. This southwestern seasoned fish topped with cool tasting Mango Pico makes for a mouthwatering, light meal.

This recipe is from Holly Clegg’s trim&TERRIFIC® Eating Well Through Cancer.

Ingredients

Fish Tacos

Makes 4 servings

• 1 pound tilapia fillets, rinsed and patted dry
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 corn tortillas
• Mango Pico

Mango Pico

Great with fish tacos, or makes a great dip or condiment to any entrée.

Makes 2 cups

• 2 cups chopped mango
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• 1/4 cup chopped red onion
• 1 chopped jalapeno or to taste
• Salt and pepper to taste

Preparation

Fish Tacos

1. Preheat oven 425°F. Line baking pan with foil and coat with nonstick cooking spray.
2. Place fish on prepared pan. In small bowl, combine oil, chili powder, cumin, oregano, paprika, and season to taste. Spread over fish. Bake 15-18 minutes or until fish flakes with fork.
3. Spray tortillas on each side with nonstick cooking spray and warm tortillas in pan about 1 minute on each side or in microwave about 30 seconds.
4. Divide fish to fill tortillas and top with Mango Pico (recipe follows).

Mango Pico

1. In medium bowl, combine all ingredients.

Nutritional Analysis (per serving)

• 261 kcal Calories
• 22% Calories from fat
• 7 g Fat
• 1 g Saturated Fat
• 57 mg Cholesterol
• 117 mg Sodium
• 28 gCarbohydrates
• 3 g Dietary Fiber
• 12 g Total Sugars
• 25 g Protein
• Dietary Exchanges: 1 starch, 1 fruit, 3 lean meat

Terrific Tip: You can also add avocado and black beans to the Mango Pico. Don’t feel like making Mango Pico, just open a jar of salsa instead.

Recipe from Holly Clegg’s trim&TERRIFIC® Eating Well Through Cancer. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.