Blackened Fish Tacos with Mango and Avocado Salsa
These Blackened Fish Tacos with Mango and Avocado Salsa are everything you would want in a taco. They’re spicy, full of flavor, an amazing mango and avocado salsa, totally delish!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main CourseCuisine: American Servings: 6 Calories: 350kcal Author: Joanna Cismaru
Ingredients
1 lb tilapia or cod fillets
6 medium flour tortillas
1 tbsp olive oil
For spice rub
1 tbsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
For Mango and Avocado Salsa
1 mango peeled and chopped
1 cup cherry tomatoes cut in half
1 jalapeno pepper chopped
1 avocado chopped
3 green onions chopped
1/2 cup cilantro chopped
juice from 2 limes
salt and pepper to taste
For Cilantro Lime Crema
1/4 cup Greek yogurt
1 tsp honey
3 cilantro sprigs
juice from 1 lime
salt and pepper to taste
Instructions
Mix all the ingredients for the spice rub together and rub over the fish fillets.
Heat the olive oil in a large skillet and fry the fish fillets on both sides until it starts to get golden brown, about 3 or 4 min per side. When done, shred with 2 forks.
In a large bowl mix all the ingredients for the salsa together.
In a blender add all the crema ingredients and pulse a couple times until smooth.
To assemble fill each tortilla with fish flakes, followed by salsa and then crema. Squeeze more lime juice over tacos if preferred.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 430g | Calories: 350kcal | Carbohydrates: 45.17g | Protein: 21.14g | Fat: 11.33g | Saturated Fat: 2.219g | Polyunsaturated Fat: 1.652g | Monounsaturated Fat: 6.541g | Trans Fat: 0.001g | Cholesterol: 39mg | Sodium: 775mg | Potassium: 892mg | Fiber: 6.5g | Sugar: 19.85g | Vitamin A: 55% | Vitamin C: 61% | Calcium: 13% | Iron: 18%

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Blackened Fish Tacos with Mango and Avocado Salsa
These Blackened Fish Tacos with Mango and Avocado Salsa are everything you would want in a taco. They’re spicy, full of flavor, an amazing mango and avocado salsa, totally delish!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main CourseCuisine: American Servings: 6 Calories: 350kcal Author: Joanna Cismaru
Ingredients
1 lb tilapia or cod fillets
6 medium flour tortillas
1 tbsp olive oil
For spice rub
1 tbsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
For Mango and Avocado Salsa
1 mango peeled and chopped
1 cup cherry tomatoes cut in half
1 jalapeno pepper chopped
1 avocado chopped
3 green onions chopped
1/2 cup cilantro chopped
juice from 2 limes
salt and pepper to taste
For Cilantro Lime Crema
1/4 cup Greek yogurt
1 tsp honey
3 cilantro sprigs
juice from 1 lime
salt and pepper to taste
Instructions
Mix all the ingredients for the spice rub together and rub over the fish fillets.
Heat the olive oil in a large skillet and fry the fish fillets on both sides until it starts to get golden brown, about 3 or 4 min per side. When done, shred with 2 forks.
In a large bowl mix all the ingredients for the salsa together.
In a blender add all the crema ingredients and pulse a couple times until smooth.
To assemble fill each tortilla with fish flakes, followed by salsa and then crema. Squeeze more lime juice over tacos if preferred.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 430g | Calories: 350kcal | Carbohydrates: 45.17g | Protein: 21.14g | Fat: 11.33g | Saturated Fat: 2.219g | Polyunsaturated Fat: 1.652g | Monounsaturated Fat: 6.541g | Trans Fat: 0.001g | Cholesterol: 39mg | Sodium: 775mg | Potassium: 892mg | Fiber: 6.5g | Sugar: 19.85g | Vitamin A: 55% | Vitamin C: 61% | Calcium: 13% | Iron: 18%



Posted date June12,2019

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