Fish Tacos Mango Salsa Cilantro Lime Sauce

1 2 cup reduced fat mayonnaise 1 2 cup fresh cilantro leaves 3 tablespoons fresh lime juice 1 2 ripe peeled avocado tacos.

Fish tacos mango salsa cilantro lime sauce. For salsa toss together peppers onion. For lime sauce in a small bowl combine the mayonnaise yogurt lime juice chipotle and garlic. Heat taco shells in preheated oven until crisp about 5 minutes. Creamy avocado cilantro sauce let s start with the sauce.

Top tortillas with fish mango salsa shredded red cabbage sliced avocado and cilantro. This is a four component meal. Cover the bowl and refrigerate for ten to fifteen minutes before serving. Season to taste with.

Start with red cabbage carrot slaw. Sprinkle spice mixture evenly over both sides of fish. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. To a small bowl add garlic cumin chili powder paprika 2 tbsp oil and salt and pepper to taste.

Place fish on a baking sheet coated with cooking spray. 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. These fish tacos with mango watermelon salsa have the 3 key layers to make a perfect taco creamy avocado cilantro sauce the sauce blackened cod the protein and mango watermelon salsa the salsa. Taste as you go adding salt according to taste.

Grate 1 small carrot on the small holes of a box grater. To prepare tacos combine cumin and next 5 ingredients through garlic powder in a small bowl. It may seem like a lot of steps but each step is simple and it s mostly just. Three for the tacos mango salsa cream sauce and breaded fish and one for the side avocado corn tomato salad.

Preheat oven to 325 degrees f 165 degrees c. Add 1 2 tbsp of olive oil and 1 tbsp of lime juice season with salt and pepper to taste toss until combined set aside. It will be the base of the taco generously spread on the tortilla. Cut the 3 5 oz 100g red cabbage into very thin strips the more thinly the better you should have about 1 cup shredded cabbage.

Add the mango onion jalapeño lime juice cilantro and salt into a small bowl and mix thoroughly. It s good to make this slaw ahead and. For the cilantro cream. Squeeze 1 2 a lime over fish.

Refrigerate salsa for at least 1 hour. Instructions dry fish with a towel. 1 pound mahimahi 1 8 teaspoon. The combination of the fresh fish with the juicy mango salsa creamy cilantro lime sauce and crunchy cabbage offers a flavorful break from the traditional taco.