Fish Tacos with Mango Salsa and Pickled Onions Recipe
This recipe is modified from another I found on my clean eating quest. The fish tacos with a zingy pickled red onions and a mango salsa were delicious! I will admit I have never been a fan of the curry powder flavor but with all the flavors mixed it was amazing. This dish with some brown rice on the side with some chopped cilantro and lime is great. I actually used haddock as it was on sale and it came out just great. Now this is my first recipe post so the formatting I will need to work on. Also I notice the calories are higher than mine as it seems to be using generic items.
Ingredients
- 8-12 oz. firm white fish (hake, halibut, cod)
- 1/2 cup lite coconut milk
- 3/4 cup shredded unsweetened coconut
- 1 1/2 tbsp. curry powder
- 1/2 tsp. sea salt
- 1 small red onion
- 2 tbsp. brown rice vinegar
- 1 tbsp. lite agave nectar
- pinch of sea salt
- 1 ripe mango, peeled and diced into 1/2 inch cubes
- 1/8 cup cilantro, roughly chopped
- 2 tsp ginger root, peeled and grated
- 1 lime, zest and juice
- Romaine lettuce leaves 4-6 leaves (any lettuce will work)
Directions
- For Pickled Red Onions prepare the day ahead if possible but an hour ahead minimum. Thinly slice the red onion and place in small bowl with the vinegar, nectar and sea salt.
- For the Fish first place the coconut milk in a small bowl.
- Mix the coconut, curry powder and salt in a small bowl.
- Remove the skin from the fish if desired. Cut fish into 1/2 inch pieces.
- Dip the fish pieces in a coconut milk and then in the coconut mixture.
- Cook the pieces in small amount of oil over medium heat. Flip halfway through cooking until fish is cooked through.
- While the fish is cooking place mango, cilantro, ginger and lime zest and juice in a blender and pulse a few times to blend well.
- To serve lay out lettuce leaves (I had to use 3 for each serving as mine were not large leaves) and fill each leaf with cooked fish, add pickled onions and mango salsa to each taco.
- Enjoy!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 2 servings | |
| Calories 452 | |
| Calories from Fat 228 | 50% |
| Total Fat 26.56g | 33% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 753mg | 31% |
| Potassium 946mg | 27% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.4g | 10% |
| Protein 30.46g | 49% |
