A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Ingredients
- mango - peeled, seeded, and: 1 piece (chopped)
- avocados: 2 piece (chopped)
- tomato: 1 cup (chopped)
- red onion: 0.5 cup (diced)
- red pepper: 0.5 cup (diced)
- fresh flat-leaf parsley: 2 Tbsp (chopped)
- canola oil: 2 Tbsp
- brown sugar: 2 Tbsp
- lime: 1 piece (juiced)
- cider vinegar: 1 tsp
- dash hot pepper sauce: 1 piece (to taste)
- salt and ground black pepper: (to taste)
- taco shells: 8 piece
- mahi mahi fillets: 4 piece (6 ounce, cut into 1-inch slices)
- ground black pepper: 1 tsp
- paprika: 1 tsp
- salt: 0.5 tsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
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Preheat oven to 325 degrees F (165 degrees C).
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Heat taco shells in preheated oven until crisp, about 5 minutes.
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Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
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Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
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Place mahi mahi slices in taco shells and top with mango salsa.
