Recipe: Red Snapper Taco with Mango Salsa

A quick meal when you're grilling

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.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

  • 1 pound skinless red snapper fillets, diced into 1-inch cubes
  • Fish stock
  • 1 teaspoon ground cumin
  • ½ 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
  • ½ 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

Directions

 

  1. 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 1½ 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.
  2.  Transfer to a plate to cool, then dice the fish and place in a bowl.
  3.  In a cup, combine the cumin, coriander, cayenne, salt (if using), garlic, orange juice, and oil. Stir until combined and toss with the fish.
  4.  Combine all ingredients for the mango salsa in a small bowl.
  5.  Reheat the tortillas following package directions, taking care to not let them burn. 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.

Nutritional information per serving

Calories 310

Total fat 4 g

Advertising Policy

Protein 31 g

Carbohydrate 48 g

Dietary fiber 7 g

Cholesterol 40 mg

Advertising Policy

Sodium 420 mg

Potassium 940 mg

— Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

Advertising Policy
Advertising Policy