30 day semi-healthy challenge Main Dish Seafood

30 Semi-Healthy Days – Day 25: Fish Tacos with Mango Salsa

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Fish tacos are a big deal here in San Diego. When I first moved here, I don’t think that I had ever had a fish taco before, and they were forced on me pretty quickly. I think I had about 3 fish tacos and 2 other seafood dishes within my first week in San Diego, and that week culminated in me getting sick while on a walk on the beach with my husband after eating fish. It was too much seafood too quickly, followed by a walk next to the ocean, which smells like fish. I will never live it down, and my husband likes to remind me that I just lost my dinner on the boardwalk in front of some poor couple’s hotel room so that was lovely.

I have come a long way since the San Diego seafood incident of 2013, and fish is now a pretty regular part of my diet. I came really close to cutting it out altogether this year though after I had way too much of it again during busy season at work, but I am happy to say that we took some time apart, and I am back to eating fish again. When I made the decision to become vegetarian a couple of years ago, I decided to keep fish in my diet because I was worried about not getting enough protein. Another big reason that I keep it is that sometimes friends and family have no idea what to feed me when I am invited over for meals if it were not for fish, and I hate to be an inconvenience. That’s why I am just selective about the fish that I eat depending on a few different things that I won’t get into here and now.

The good news for me and for you is that I have become a HUGE fish taco fan. Chances are that if there are fish tacos on a menu, that’s what I am going to order. They are also super easy to make at home. There is a pretty standard formula to a good fish taco:

(1) Fish – I have used mahi mahi, tilapia, salmon and shrimp in the past.

(2) Salsa/veggie mixture of some sort – sometimes this is just cabbage, avocado and lime, but I love to dice up a tropical fruit of some sort along with some other veggies.

(3) White sauce – not totally necessary, but this is usually just a mixture of Greek yogurt, sour cream or mayo, some lime juice or other citrus and some spices. I almost always go the Greek yogurt/lime juice route.

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Mango Salsa:
1 mango, peeled and diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/4 cup chopped cilantro leaves
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes

Combine all ingredients at least 30 minutes ahead of time and let sit in the fridge so the flavours blend.

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Yogurt sauce:
1/2 cup plain Greek yogurt
Juice of 1 lime
1 Tablespoon rice vinegar
1 teaspoon chili powder
1/2 teaspoon cumin
Dash of hot sauce
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Whisk together all ingredients and set aside.

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Fish Tacos:
1 lb white fish like tilapia or mahi mahi (I used mahi mahi)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
Olive oil, for brushing
Corn tortillas

Preheat oven to 375 degrees F.

Combine the spices in a small dish.

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Brush each fish fillet with olive oil and rub with the spice mixture.

Bake at 375 degrees F. for 10 minutes or until flaky. 

Heat tortillas for 30 seconds each on a pan over the stove or in the microwave. 

Top each tortilla with some of the fish, mango salsa and the yogurt sauce. Serve with extra lime juice.

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30 Semi-Healthy Days - Day 25: Fish Tacos with Mango Salsa
 
Ingredients
  • Mango Salsa:
  • 1 mango, peeled and diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • ¼ cup chopped cilantro leaves
  • Juice of 2 limes
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • Yogurt sauce:
  • ½ cup plain Greek yogurt
  • Juice of 1 lime
  • 1 Tablespoon rice vinegar
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Dash of hot sauce
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • Fish Tacos:
  • 1 lb white fish like tilapia or mahi mahi (I used mahi mahi)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Olive oil, for brushing
  • Corn tortillas
Instructions
  1. Mango Salsa:
  2. Combine all ingredients at least 30 minutes ahead of time and let sit in the fridge so the flavours blend.
  3. Yogurt sauce:
  4. Whisk together all ingredients and set aside.
  5. Fish tacos:
  6. Preheat oven to 375 degrees F.
  7. Combine the spices in a small dish.
  8. Brush each fish fillet with olive oil and rub with the spice mixture.
  9. Bake at 375 degrees F. for 10 minutes or until flaky.
  10. Heat tortillas for 30 seconds each on a pan over the stove or in the microwave.
  11. Top each tortilla with some of the fish, mango salsa and the yogurt sauce. Serve with extra lime juice.

 

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