Recipe: Red Snapper Taco With Mango Salsa

This fish taco uses red snapper, but feel free to substitute any firm fish. The mango salsa goes well with chicken or pork, so keep it in mind for a quick meal when you are grilling. This is a great summer meal that is light and refreshing and won’t weigh you down!

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Ingredients

1 pound skinless red snapper fillets, diced into 1-inch cubes
Fish stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon kosher salt, optional
1 garlic clove, minced
2 tablespoons fresh orange juice
1 teaspoon extra virgin olive oil
8 reduced-fat whole-wheat tortillas, warmed until slightly crisp
2 cups chopped romaine lettuce
2 plum tomatoes, thinly sliced

For the salsa

1 large mango, chopped
1/2 large red bell pepper, seeded and chopped
2 scallions, white parts and 2 inches of the green, chopped
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes, or to taste
2 teaspoons fresh lime juice
3 tablespoons chopped fresh cilantro

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Directions

Place the fish in a microwave-safe dish, add fish stock or water to cover the bottom of the dish and cover with wax paper or plastic wrap, leaving a vent. Cook on high for 1 1/2 minutes, then test for doneness. If not opaque, cook for 5 seconds at a time until done. Alternatively, place the fish in a skillet, add stock or water a third of the way up the fish, cover and simmer until cooked through, about 3 minutes.
Transfer to a plate to cool, then dice the fish and place in a bowl.
In a cup, combine the cumin, coriander, cayenne, salt (if using), garlic, orange juice and oil. Stir until combined and toss with the fish.
Combine all ingredients for the mango salsa in a small bowl.
Reheat the tortillas following package directions. Place 1/4 cup lettuce and a slice of tomato down the middle of each tortilla. Spoon in some of the fish and top with the salsa. Fold in half and serve immediately.