These flavorful tacos are pleasantly spicy, with a hint of sweetness from the mango and a burst of freshness from cilantro. A dollop of Greek yogurt helps tame the cayenne’s spicy heat.
1½ cups diced tomato
½ cup diced red onion
¾ cup diced mango
¾ cup diced avocado
¼ cup seeded and diced jalapeño pepper (leave in ribs if you like it hot)
1 cup chopped fresh cilantro
1 teaspoon lime zest
3 tablespoons fresh lime juice
¼ teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon ancho chili powder
2 teaspoons oregano
½ teaspoon paprika
½ teaspoon salt
1 pound haddock fillets
1 teaspoon extra-virgin olive oil
8 corn tortillas (6-inch), warmed before serving
3 tablespoons reduced-fat plain Greek yogurt
½ cup cilantro, for garnish
- Preheat oven to 400°F.
- In a medium-sized bowl, combine tomato, onion, mango, avocado, jalapeño and cilantro. Add lime zest, lime juice and salt. Stir to combine.
- In a small bowl, combine cayenne, chili powder, oregano, paprika and salt. Arrange haddock filets on a foil-lined baking sheet. Brush each filet with olive oil. Sprinkle spice mixture over filets.
- Bake for 7 to 8 minutes or until fish flakes easily with a fork.
- To serve, top each warm corn tortilla with fish, salsa, yogurt and cilantro.
Serving size: 2 tacos
Calories: 296; Total fat: 8g; Saturated fat: 1g; Cholesterol: 59mg; Sodium: 706mg; Carbohydrates: 36g; Fiber: 7g; Sugars: 7g; Protein: 24g; Potassium: n/a; Phosphorus: n/a