Bright and beautiful Baked Fish Tacos topped with a fresh Mango Salsa: The most perfect and delicious balance of sweet and spicy that will definitely leave you wanting more. And they’re paleo-friendly too!
Ingredients
Fish:
8ozTilapia or Cod (224g)
½tspChili Powder
½tspCumin
½tspPaprika
¼tspOregano, Dried
¼tspGarlic Powder
¼tspCayenne Pepper
¼tspSalt
Pinchof Pepper
¼tspOlive Oil or Cooking Spray for greasing
Mango Salsa:
⅔cupMango, Diced small (110g, from 2 slices)
3TbspTomatoes, Chopped (44g)
2TbspRed Onion, Chopped (20g)
1TbspCilantro, Fresh & Chopped
2/3tspLemon Juice
Pinchof Salt
For Serving:
6Corn Tortillas (Use Almond Flour Tortillas for Paleo)
Cilantro
Red Onion
Instructions
Cook Fish:
Preheat oven to 375°F.
Lightly grease a baking sheet with olive oil or cooking spray.
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, salt and pepper.
Spread seasoning blend on both sides of fish and place on baking sheet.
Bake for about 12 minutes or until fish flakes when tested with a fork.
Roughly cut into large chunks.
Make Salsa:
In a bowl, combine the diced mango, tomato, red onion, cilantro, lemon juice and salt.
Set aside in the refrigerator until ready to use.
Assemble:
Warm the tortillas on a skillet or in the microwave between damp paper towels for about 30 seconds.
Place fish and salsa on tortillas, dividing equally.
Top with some more chopped onions and cilantro and serve hot!