Yield: about 4-5 servings


For the fish: 

  • 2 tbsp. freshly squeezed lime juice
  • 2 tbsp. olive oil, plus more for cooking
  • 3 tbsp. minced cilantro
  • ¼ tsp. cumin
  • ¼ tsp. ground chipotle powder
  • 2 cloves garlic, minced or pressed
  • Coarse salt and freshly ground pepper, to taste
  • 1½ lbs. white fish (halibut or tilapia)

For the salsa: 

  • 2 mangos, pitted, peeled and diced
  • 1/3 cup diced red bell pepper
  • ¼ cup finely chopped red onion
  • 1 tbsp. minced fresh cilantro
  • Juice of one lime
  • Pinch of coarse salt

For the sauce: 

  • 1 avocado, split and pitted
  • ½ cup low-fat greek yogurt
  • 1 clove garlic, minced or pressed
  • Juice of 1 lime
  • Coarse salt and freshly ground pepper, to taste

Corn tortillas, for serving

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  • step 1: HideShow Images

    To make the marinade, combine the lime juice, olive oil, cilantro, cumin, chipotle and garlic in a shallow dish or pie plate.  Season with salt and pepper to taste. Whisk together until well blended.  Place the fish in the mixture, turning to coat. Cover and refrigerate about 30 minutes.

  • step 2: HideShow Images

    While the fish marinates, make the salsa and the sauce. To make the salsa, combine all the ingredients in a medium bowl, and toss until evenly mixed. To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.

  • step 3: HideShow Images

    Add a drizzle of olive oil to a nonstick skillet and heat over medium-high heat. Add the fish to the pan in a single layer (in batches, if needed) and cook, turning once, until the internal temperature measures 135˚ F for halibut or 145˚ F for tilapia on an instant read thermometer. Transfer to a plate or serving platter and flake with a fork. Assemble into tacos with corn tortillas, fish, mango salsa and avocado sauce.