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 this flexible recipe in mind for many meals. This is a great summer dish that is light and refreshing and won’t weigh you down!
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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
Calories: 310
Total fat: 4 g
Protein: 31 g
Carbohydrate: 48 g
Dietary fiber: 7 g
Cholesterol: 40 mg
Sodium: 420 mg
Potassium: 940 mg
Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
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