Caribbean Fish Tacos with Mango Salsa

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Serves: 4

Prep Time: 15 minutes

Cook and Assembly Time: 30 minutes


Macros per serving

Protein: 28 g.

Carbohydrates: 42 g.

Fat: 8 g.



  • 454 g. (1 lb.) haddock
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1 mango, diced
  • 1 red chili, minced
  • pinch of dried or fresh cilantro
  • 1 tablespoon lime juice
  • 1 cup red cabbage, shredded
  • 8 corn tortillas
  • 57 g. (2 oz.) avocado
  • 1 cup black beans, rinsed



  1. Heat oil in a large skillet over medium heat.
  2. Portion haddock into 113-gram (4oz) fillets. Season with salt and pepper and carefully place into skillet. Cook on each side for 4-6 minutes or until cooked all the way through and fork tender. Remove from heat and set aside.
  3. In a small saucepan, heat drained and rinsed black beans on medium heat for 5 minutes, stirring occasionally.
  4. To make the mango salsa: In a small bowl, combine diced mango, minced chili, cilantro, and lime juice. Add salt and pepper to taste. (This can be prepared up to a day in advance and stored in the refrigerator.
  5. Warm tortillas in the microwave for 30 seconds.
  6. To assemble: place two corn tortillas on a plate, split one haddock fillet in two and place on tortillas. Top with 1/4 cup of cabbage, 1/4 cup of black beans, 14g (1/2 oz) of avocado, and two tablespoons of the mango salsa.
  7. Serve with your favorite side and enjoy!

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