Fish Tacos With Mango Salsa and Lime Sauce
Flaky grilled fish, fresh salsa, and creamy sauce makes this the perfect summer dinner.

Ingredients
Grilled Fish
- 1 pound halibut or tilapia
- 4 tbs. lime juice
- 2 tbs. extra-virgin olive oil
- 2 tbs. gluten-free soy sauce or coconut aminos
Lime Sauce
- 1 tbs. unsweetened almond milk
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lime juice
- 1 chipotle chile in adobo sauce, finely chopped
- 1 garlic clove, finely chopped or pressed
- Salt to taste
Mango Salsa
- 1 bell pepper, diced
- 1/2 small red onion, finely diced
- 1 jalapeno pepper, diced
- 2 mangoes, chopped into 1/2-inch square chunks
- 1 handful cilantro, chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- Salt to taste
Directions
STEP 1
For the fish, combine the lime juice, olive oil, and soy sauce or coconut aminos in a rectangular baking dish (not metal). Add the fish to the liquid, turn to coat, and set aside to marinate for at least 15 minutes.
STEP 2
Make the lime sauce. In a small bowl, combine all of the ingredients, seasoning to taste with salt.
STEP 3
Make the mango salsa. Toss together all of the chopped and diced ingredients in a bowl. Coat with the lime juice and season to taste with salt.
STEP 4
Remove the fish from the marinade and grill or sauté over medium heat until cooked through and browned, about 15 minutes total. Let cool slightly then flake into bite-size chunks.
STEP 5
To assemble, place a bit of fish on a warm gluten-free corn tortilla or lettuce wrap (depending on your preferred carb count). Top each with mango salsa and a drizzle of lime sauce. (Note: Nutrition stats do not include gluten-free corn tortilla or lettuce wrap.)
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 250
% Daily Value*
13%
Total Fat 8g
9%
Total Carbohydrates 25g
Protein 19g
* Percent Daily Values are based on a 2000 calorie diet.
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