Healthy Fish Tacos With Mango Salsa



1 mango – peeled, seeded, and chopped

2 avocados – peeled, pitted, and chopped

1 cup chopped tomato

1/2 cup diced red onion

1/2 cup diced red pepper

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons coconut oil

2 tablespoons coconut sugar

1 lime, juiced

1 teaspoon cider vinegar

1 dash hot pepper sauce, or to taste

salt and ground black pepper to taste

8 corn  tortillas

4 (6 ounce) mahi mahi fillets, cut into 1 inch slices (or if you don’t like fish you can use small shrimp)

1 teaspoon ground black pepper

1 teaspoon paprika

1/2 teaspoon salt

2 tablespoons olive oil


1. 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. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Heat taco shells in preheated oven until crisp, about 5 minutes. 4. Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt. 5. 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. 6. Place mahi mahi slices in taco shells and top with mango salsa.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.