Fish Tacos with Lime Crema and Mango Salsa

YUM!!! This is an incredible recipe for fish tacos. This is the second time I’ve made it so thought I should get it on the blog to share especially since I told my family that it was on my blog already.

You can use any flaky white fish for this…I used cod because I happened to have some in the freezer. However, my first bite had no fish and was still delicious.

We had this with a viognier and it was a perfect pairing.


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

1 pound mahimahi
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
8 (6-inch) gluten-free corn tortillas
2 cups shredded red cabbage

1. To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.

2. To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.

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

4. While fish cooks, warm tortillas according to package directions.

5. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.


Sweet-Spicy Melon Salad

It’s the time of the year to eat melon but I wanted it dressed up a little. I found this recipe in June 2003 Cooking Light Magazine. This was terrific and I’m not a fan of cantaloupe. I highly recommend making it at least 4 hours ahead or overnight (better) for the flavor of the jalapeno to really marry with the melons.


This was refreshing with a bit of heat. Really nice. I added a few tablespoons of fresh mint which added additional freshness and flavor. When I make this again, I’ll experiment with the sugar and adding more melon. I don’t think it needed 1/2 cup of sugar but I’m not sure. If you try it differently, let me know how it works for you.


1/2 cup sugar
1/2 cup water
1/2 small jalapeño pepper, thinly sliced
2 cups cubed honeydew melon
2 cups cubed peeled cantaloupe


Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill.

Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon.

Cooking Light
JUNE 2003