Description
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don’t have Mahi-Mahi, substitute any firm, thick white fish.
Ingredients
- 1 mango – peeled, seeded, and chopped
- 2 avocados – peeled, pitted, and chopped
- 1 cup chopped tomato
- ½ cup diced red onion
- ½ cup diced red pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 lime, juiced
- 1 teaspoon cider vinegar
- 1 dash hot pepper sauce, or to taste
- salt and ground black pepper to taste
- 8 taco shells
- 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Stir mango
- avocado
- tomato
- red onion
- red pepper
- parsley
- canola oil
- brown sugar
- lime juice
- cider vinegar
- hot pepper sauce
- salt
- and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp
- about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper
- paprika
- and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily
- about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 8