Recipe Image

Fish Tacos with Mango Salsa

  • 20 m
  • 30 m
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.”


    • 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


  • 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.
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