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RECIPE
19 INGREDIENTS 9 STEPS 30min

Fish Tacos with Mango Salsa

4.8
4 Ratings
This fabulous Fish Taco recipe packs all the food groups into one amazing lunchtime dish.
Fish Tacos with Mango Salsa Recipe | SideChef
This fabulous Fish Taco recipe packs all the food groups into one amazing lunchtime dish.
The Step Stool Chef inspires kids to cook with a “kids teaching kids” approach that features easy to follow recipes kids can try at home. Here, the kids are the chefs and the adults are the helpers.
http://www.stepstoolchef.com
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The Step Stool Chef inspires kids to cook with a “kids teaching kids” approach that features easy to follow recipes kids can try at home. Here, the kids are the chefs and the adults are the helpers.
http://www.stepstoolchef.com
30min
Total Time
$3.85
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
Scallions
3 cloves
1
Medium Mango
1
Medium Orange
1/2 tsp
2/3 cup
Water
1/3 cup
1/4 cup
1 lb
Fish Fillets
1 tsp
Ground Cumin
1/2 tsp
Chili Powder
1/8 tsp
8
TortillaLand® Flour Tortillas
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Nutrition Per Serving

VIEW ALL
CALORIES
555
FAT
18.6 g
PROTEIN
19.7 g
CARBS
80.7 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

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Step 1
Chop Scallion (1) , Yellow Bell Pepper (1) , and Red Bell Pepper (1) ; peel and mince Garlic (2 cloves) ; chop Fresh Cilantro (1/4 cup) and Mango (1) ; juice Orange (1) . You will need 1/2 cup of (each) chopped bell peppers for the salsa, and 1/2 cup for the quinoa and fish.
Step 2
To make the Salsa and Sauce: In a medium bowl, combine the scallion, half of each bell pepper, half of the minced garlics, the cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (1/4 cup) , Lime Juice (1/2 tsp) and the other half of the minced garlics. Cover and chill.
Step 3
In a medium saucepan, combine Water (2/3 cup) with the Quinoa (1/3 cup) and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
Step 4
In a large nonstick saute pan, heat Lime Juice (2 Tbsp) over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
Step 5
Sprinkle the Fish Fillets (1 lb) on both sides with Ground Cumin (1 tsp) , Salt (1/8 tsp) , and Ground Black Pepper (1/8 tsp) and add to the pan with the bell peppers. Add the remaining Lime Juice (2 Tbsp) and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
Step 6
Gently tear the fish into bite-sized pieces. Add the Scallion (1) and Chili Powder (1/2 tsp) to the quinoa, then gently add the quinoa to the fish, and stir to combine.
Step 7
To assemble tacos, warm the TortillaLand® Flour Tortillas (8) , then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cups) . Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.
Step 8
Wrap the tortillas.
Step 9
Serve with salsa and enjoy!
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Nutrition Per Serving
Calories
555
% Daily Value*
Fat
18.6 g
24%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
30.3 mg
10%
Carbohydrates
80.7 g
29%
Fiber
5.7 g
20%
Sugars
17.7 g
--
Protein
19.7 g
39%
Sodium
1145.9 mg
50%
Vitamin D
--
--
Calcium
220.3 mg
17%
Iron
3.9 mg
22%
Potassium
502.3 mg
11%
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