Fish Tacos with Lime Crema and Mango Salsa
1 3/4 cups diced peeled mango (about 2 mangoes)
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1/2 cup reduced-fat mayonnaise
1/2 cup fresh cilantro leaves
3 tablespoons fresh lime juice
1/2 ripe peeled avocado
1 pound mahi mahi
1/8 teaspoon each salt, freshly ground black pepper
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