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Recipes
Fish Tacos with Mango Salsa
Recipe

18 INGREDIENTS • 9 STEPS • 30MINS

Fish Tacos with Mango Salsa

4.8
4 ratings
This fabulous Fish Taco recipe packs all the food groups into one amazing lunchtime dish.
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Step Stool Chef
I'm Julian, The Step Stool Chef. I inspire 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
This fabulous Fish Taco recipe packs all the food groups into one amazing lunchtime dish.
30MINS
Total Time
$4.37
Cost Per Serving
Ingredients
Servings
4
US / Metric
Scallion
1 bunch
Scallion
2 scallions per 4 servings
Garlic
3 cloves
Mango
1
Mango, Medium
Orange
1
Orange, Medium
Lime
2 1/2
Limes, juiced
1/4 cup plus 1/2 tsp juice per 4 servings
Water
2/3 cup
Water
Quinoa
1/3 cup
Fish Fillet
1 lb
Fish Fillet
Ground Cumin
1 tsp
Ground Cumin
Chili Powder
1/2 tsp
Chili Powder
Salt
1/8 tsp
Whole Wheat Tortilla
8
Whole Wheat Tortillas
Nutrition Per Serving
VIEW ALL
Calories
549
Fat
18.7 g
Protein
19.7 g
Carbs
79.4 g
Add to plan
logo
Fish Tacos with Mango Salsa
Save
author_avatar
Step Stool Chef
I'm Julian, The Step Stool Chef. I inspire 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
Cooking InstructionsHide images
step 1
Chop Scallion (1 bunch), 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 1 Chop Scallion (1 bunch), 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, and half of the minced garlic, cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (1/4 cup), 1/2 tsp juice from Limes (2 1/2) and the other half of the minced garlic. 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 1/8 cup of Lime Juice over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
step 4 In a large nonstick saute pan, heat 1/8 cup of Lime Juice 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 Fillet (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 1/8 cup of Lime Juice and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
step 5 Sprinkle the Fish Fillet (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 1/8 cup of Lime Juice 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 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 Whole Wheat 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 7 To assemble tacos, warm the Whole Wheat 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 8 Wrap the tortillas.
step 9
Serve with salsa and enjoy!
step 9 Serve with salsa and enjoy!
Tags
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American
Lunch
Fish
Shellfish-Free
Kid-Friendly
Dinner
Father's Day
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