Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

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From: Diabetic Living Magazine

Strips of swordfish mingle with jerk seasoning and mango salsa for a different kind of taco in this 30-minute dinner recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Mango Salsa
  • 1 large mango, peeled, seeded and chopped
  • 1 large tomato, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 2 tablespoons snipped fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 thinly sliced green onion
  • 1 tablespoon lime juice
  • Fish Tacos
  • 1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
  • ½ teaspoon Jamaican jerk seasoning
  • 8 6-inch flour tortillas
  • 2 cups shredded fresh spinach or lettuce


  • Prep

  • Ready In

  1. To prepare Mango Salsa: In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice. Cover; refrigerate until serving time.
  2. To prepare Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into ¾-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time (see Tip).
  3. Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.
  4. To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Serve Mango Salsa with a slotted spoon.
  • Variation: Broiling Directions: Place seasoned fish slices on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes; turn fish. Broil for 3 to 7 minutes more or until fish flakes easily with a fork. Meanwhile, wrap tortillas in foil. Heat package on lower rack of oven for 5 to 7 minutes.

Nutrition information

  • Serving size: 1 taco
  • Per serving: 418 calories; 10 g fat(2 g sat); 3 g fiber; 52 g carbohydrates; 30 g protein; 45 mg cholesterol; 463 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2½ starch, 1 fat, ½ fruit, ½ vegetable

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