Fish Tacos with Lime Crema and Mango Salsa

Serves 4

Mango salsa:

1 3/4 cups diced peeled mango (about 2 mangoes)

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

Tacos:

1 pound mahi mahi

1/8 teaspoon each salt, freshly ground black pepper

Cooking spray

Eight 6-inch gluten-free corn tortillas

2 cups shredded red cabbage

1. Combine salsa ingredients in a bowl. Cover and chill.

2. Combine the lime crema ingredients in a food processor; process until smooth. Cover and chill.

3. For tacos, preheat grill to medium-high. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes per side or until fish flakes easily with a fork. Remove from grill; break into chunks with a fork.

4. While fish cooks, warm tortillas according to package directions. To serve, spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema and 1/4 cup cabbage onto each tortilla.

-- Amanda Haas, "Cooking Light Real Family Food" (Oxmoor House, $21.95, 288 pages)

Per serving: Calories 347; fat 9.3 g (saturated fat 1.5 g); protein 24.3 g; carbohydrates 45.4 g; fiber 4.6 g; cholesterol 83 mg; iron 1.8 mg; sodium 454 mg.