Fish Tacos with Mango Salsa Recipe

Ingredients

• 1 pound Halibut Fillets (Skinless, cut into 1‑inch strips)
• 2 tablespoons Extra Virgin Olive Oil (Divided: 1 Tbsp for marinade, 1 Tbsp for pan)
• 2 Lime (Juiced (about 3 Tbsp total))
• 1.5 teaspoons Chili Powder (Mild heat)
• 1 pinch Kosher Salt (To taste)
• 3 Mango (Ripe, peeled, pitted, diced)
• 2 tablespoons Red Onion (Finely diced)
• 2 tablespoons Fresh Cilantro (Minced leaves only)
• 1 Jalapeño (Minced, seeds removed for milder heat)
• 8 Corn Tortillas (6‑inch, warmed)
• 1 cup Shredded Cabbage (Green cabbage, thinly sliced)

Instructions

1. Make the fish marinade

   In a mixing bowl whisk together 1 tablespoon olive oil, the juice of 1 lime, 1½ teaspoons chili powder, and a pinch of kosher salt until combined.

   Time: PT2M

2. Marinate the halibut

   Add the halibut strips to the bowl, toss to coat evenly, then cover and refrigerate while you prepare the salsa (at least 5 minutes).

   Time: PT2M

3. Prepare mango salsa

   In a separate small bowl combine the diced mango, 2 Tbsp diced red onion, 2 Tbsp minced cilantro, the juice of the second lime, the minced jalapeño, and a pinch of kosher salt. Mix gently.

   Time: PT6M

4. Cook the fish

   Heat the skillet over medium heat, add a drizzle of olive oil, then place the marinated halibut in a single layer. Cook 4‑5 minutes per side, about 8‑10 minutes total, until the fish is opaque and flakes easily with a fork.

   Time: PT10M

   Temperature: Medium heat

5. Warm the corn tortillas

   While the fish finishes, warm the corn tortillas in a clean skillet for about 30 seconds per side or until pliable.

   Time: PT2M

   Temperature: Medium‑high heat

6. Assemble the tacos

   Place a few pieces of cooked halibut on each tortilla, top with a generous spoonful of mango salsa, and finish with shredded cabbage. Serve immediately with lime wedges if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

4g