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Entrées & Sides

Fish Tacos with Lime Crema & Mango Salsa


Mango Salsa:

  • 2 CUPS (frozen) or peeled mango 
  • ⅓  CUP diced red onion
  • ½  CUP red & green peppers
  • ⅛  CUP chopped fresh cilantro

Lime Crema:

  • ½ CUP lite mayonnaise
  • ½ CUP fresh cilantro leaves
  • ¼  CUP fresh lime juice
  • ½  ripe peeled avocado


  • 2 LBS fish (Mahi mahi- or any white fish)
  • ¼ TSP freshly ground black pepper
  • ½  TBSP Spice of Life
  • 8 corn tortillas
  • 2 cups shredded red cabbage 


  1. Prepare salsa by combining the first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
  2. Prepare Lime Crema by placing mayonnaise and the next 3 ingredients in a food processor; process until smooth. Cover and refrigerate for up to 2 days.
  3. Preheat the grill to medium-high heat. Sprinkle fish with spice of life and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from the grill; break into chunks with a fork.
  4. While the fish cooks, warm tortillas.
  5. Spoon 3 ounces fish, 1/4 cup salsa, 1 ½ tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.

Yield: 4

Preparation Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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