Mango Fish Tacos

Makes 4 servings

Fish tacos seem to be on every appetizer menu in Vancouver. Though seemingly healthy, some arrive in crispy, deep-fried shells, covered in sauces, and may show up with a higher ratio of creamy sauce to fish.

An appetizer should be light, not too overwhelming, and make a small dent in one’s appetite, rather than making you uncomfortably full knowing that your main dish is still coming. What else? It should be light…in calories.

This recipe takes all of the above mentioned factors into consideration. It’s fresh ingredients take over, so if you aren’t normally a lover of fish, this may be the meal for you.


  • 1 6 ounce salmon filet, baked (click here to learn How To do so)
  • 1 ripe mango, chopped into 1/2 cm chunks (click here to learn How To cut a mango)
  • 1/4 cup cilantro, chopped
  • 1 1/2 tbsp. lime juice
  • 1/4 red onion, chopped
  • 1 clove garlic, minced*
  • 6 corn tortillas

*Note: if you’re a garlic lover, add in an extra clove.

How to:

  1. As the salmon filet bakes, prepare the sauce by mixing together the mango, cilantro, lime juice, red onion, and garlic. Once baked and cooled, remove salmon from the pan and skin. Chop into small chunks (~1/2 cm) and stir into sauce.
  2. Toast the corn tortillas in a non-greased frying pan over medium heat. Doing so will bring out the toasted flavour of corn, making them a nicer addition to the cold sauce. Also, this takes away from the rubbery nature of corn tortillas.
  3. When ready to serve, top corn tortillas with the mixture (I did this tapa-style and had guests do the labour themselves), roll up like a taco shell, and enjoy!

Make it a meal:

  • Eat alongside steamed vegetables
  • Try topping with guacamole and plain, low-fat Greek yogurt as a sub for sour cream

1 Comment

  1. Pingback: Cutting a Mango | Better Eats Nutrition

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