Makes 6 servings
Ingredients:
Salsa
- 1 ripe mango, peeled and diced
- 1 peach, peeled and diced
- ¼ cup red onion, chopped
- ½ jalapeno pepper, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Tacos
- ½ tablespoon brown sugar
- ½ tablespoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- 1 lb tilapia
- 6 whole wheat soft taco tortillas
- Cooking spray
Instructions:
- To make the mango salsa, combine fruit with onion, jalapeno and cilantro. Toss in lime juice. Set aside until tacos are ready, or refrigerate, if making in advance.
- Make the spice blend by adding brown sugar with spices, including salt and pepper. Sprinkle across a plate.
- Pat thawed tilapia with a paper towel until dry. Squeeze fresh lime juice over fish.
- Dredge the moistened fish through the spices on both sides. Rub in so that all of the fish is covered.
- Heat iron skillet over medium high heat. Spray the skillet with cooking spray for 4 seconds. Add fillets and cook approximately 3 minutes per side, or until blackened.
- Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas and top with fruit salsa.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]:
280 calories; 4.5 g total fat; 1 g saturated fat; 20 g protein;
39 g carbohydrate; 3 g fiber; 480 mg sodium