Grilled Tilapia Tacos With Mango Salsa

Health Monitor Staff
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Photo by Colin Ericson/

Makes 4 servings

1 cup chopped fresh or thawed frozen mango
½ cup chopped red bell pepper
½ cup packed fresh cilantro leaves, chopped
¼ cup finely chopped red onion
¼ tsp fine sea salt
1 Tbsp freshly squeezed lime juice

1 tsp ground cumin
½ tsp chili powder
¼ tsp fine sea salt
1 Tbsp freshly squeezed lime juice
2 tsp vegetable oil
4 skinless farmed tilapia fillets (about 6 oz. each)
4 8-inch whole-wheat tortillas, warmed
2 cups shredded purple or green cabbage

Salsa: In a small bowl, combine mango, pepper, cilantro, onion, salt and lime juice.

Tacos: In a small cup, whisk together cumin, chili powder, salt, lime juice and oil. Brush on both sides of fish, coating evenly.

Grill fish on barbecue set to medium heat, turning once, for 2 to 3 minutes per side or until fish is opaque and flakes easily when tested with a fork. Flake fish into small pieces. Fill warmed tortillas with fish and cabbage and top with salsa.

Nutrition facts (per serving): calories 370, fat 9 g (sat. fat 2 g), cholesterol 88 mg, protein 41 g, carbohydrates 34 g, fiber 5 g, sodium 579 mg

Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.


January 2013