with Mango Salsa & Lime Crema
Ingredients Mango Salsa 3/4 cups diced peeled mango - about 2 mangoes (pineapple can be substituted or mixed together)
1/4 cup diced red onion 2 tablespoons chopped fresh cilantro Lime Crema 1/2 cup reduced-fat mayonnaise 1/2 cup fresh cilantro leaves 3 tablespoons fresh lime juice 1/2 ripe peeled avocado
Heartland LIVING August September 2017
Tacos 1 pound Mahi Mahi 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Cooking spray 8 (6-inch) corn tortillas 2 cups shredded red cabbage
Preparation Mango Salsa Combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve. Lime Crema Place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days. Tacos Preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork. While fish cooks, warm tortillas by wrapping in foil and placing in indirect heat on the grill. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half and enjoy!
Published on Aug 8, 2017
Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...