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    You are in: Home / Recipes / Fish Tacos With Mango Salsa Recipe
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    Fish Tacos With Mango Salsa

    Average Rating:

    2 Total Reviews

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    • on April 11, 2009

      We really enjoyed the blend of flavors and variety of textures. I prepared the salsa and sauce as directed, omitting only the sugar, as the mango and grape tomatoes I had were already wonderfully sweet! I did change the preparation on the fish - rather than bread it, I seasoned it with cayenne powder, cumin, and chili powder and cooked it in a pan prepared with nonstick cooking spray. I served with the napa cabbage as directed. It was wonderful! The salsa and sauce both made more than we needed for one sitting, and I'm sure the leftovers will be enjoyed as well. Thanks for sharing!

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    • on February 01, 2010

      I love fish tacos and these were delicious! I had to sub sour cream for the yogurt and left out the cucumber because I didn't have any on hand. This is a really easy way to do the fish. Next time I'll use more lime juice however because some parts of the coating seemed a bit dry after being cooked. This recipe is greater than its parts. Once you put your taco together everything comes together perfectly!

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    Nutritional Facts for Fish Tacos With Mango Salsa

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 484.2
     
    Calories from Fat 151
    31%
    Total Fat 16.8 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 62.8 mg
    20%
    Sodium 671.8 mg
    27%
    Total Carbohydrate 58.2 g
    19%
    Dietary Fiber 9.8 g
    39%
    Sugars 15.1 g
    60%
    Protein 30.4 g
    60%

    The following items or measurements are not included:

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