Wednesday, January 16, 2013

Fish Tacos with Mango Salsa and Green Chile Lime Sauce

Over the last two weeks, Kelsey and I have both committed to doing the Chris Powell 12 Week Body Transformation.  At the end of first two weeks, we have identical results of being down 5 lbs.  Now if we were living together and eating the same, I could understand it but we are 561 miles apart.  Needless to say, we are both thrilled with the weight loss, but even more thrilled with how easy the Chris Powell Challenge has been.  When we started this, we also decided that our blog meals should try and go along with the carb cycling of the plans.  So this week, I made Fish Tacos with Mango Salsa and Green Chile Lime Sauce for our high carb dinner.  It was not until after that I realized that mangoes are not one of the smart carb fruits that are recommended by Chris Powell.  But it was too late and the mango salsa was a great part of the dinner.  Never the less, the dinner was delicious and satisfying and great even if you are not watching your weight!

Fish Tacos with Mango Salsa and Green Chile Lime Sauce

Adapted from recipe found on Love & Olive Oil from Culinate

Makes 2 serving


3/4 lb of flaky white fish, such as tilapia, halibut, snapper (I used turbot as it was the only wild caught fish available at Whole Foods)
4 tablespoons of lime juice
2 tablespoons of olive oil
2 tablespoon of low sodium soy sauce

4 low carb, high fiber whole wheat tortillas (I used Trader Joe's)
3 cups of shredded cabbage
1 tomatoes diced
Chunky salsa, favorite brand (not part of original recipe)
Avocado (smart fat )

For Lime Sauce:
1 tablespoon low fat mayonnaise
1/4 cup of non- fat plain Greek yogurt
1 tablespoon green chilies
2 tablespoon of lime juice
1 garlic clove, finely chopped

For Mango Salsa
1 bell pepper (red, yellow or orange) deseeded and chopped 1/4" squares
1/2 red onion
1 jalapeno, deseeded and diced finely
1 ripe mango, peeled and chopped in 1/2" squares (substitute a peach to stay with Chris Powell smart carb fruit)

Cilantro, destemmed and chopped, handful or less depending on your taste
1 clove of garlic, minced
Juice of lime
salt to taste


Prepare the fish marinade by combining lime juice, soy sauce and oil in a glass dish.  Add fish, turn to coat fish and leave in marninate while you prepare the rest of the toppings.

Make the lime sauce by combining the ingredients in a small bowl.

Prepare mango salsa by combing all the ingredients and adding salt to your taste.

Remove fish from the marinade and grill on BBQ according to direction for fish that you use.  Our turbot was 7 minutes per side.  Fish can be baked also.

Arrange cabbage, lime sauce, mango salsa, tomatoes, and chunky salsa in individuals bowls.

For each individual taco, place fish on tortilla, drizzle with lime sauce and top with cabbage, tomatoes, mango. salsa and chunky salsa( if desired).


  1. Mmm I love fish tacos and this recipe looks bangin! Thanks for sharing, I will definitely be trying...when the Mrs is out of the house...she doesn't like fish :/

    Happy Valley Chow

  2. Good recipe! I love anything with Green Chile from New Mexico. I made this and sprinkled some powdered Green Chile I got from the Chimayo Chile Bros., LLC


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