Fish Tacos with Mango Salsa

It will always be hard for me to believe that I actually need a few carbs to make these meds work to the fullest with my broken metabolism. I’ve lived on minimal carbs for over twenty years with my bariatric surgery and even before as I was a devoted Atkins fan, so a tortilla or an apple an English muffin or a baked potato is very freeing and makes me happy.  

Let me make it clear that a tortilla is a lot different than a Dunkin Donut or handful of Cheetos. Good carbs are good. Let’s not slide off the edge with processed foods and Snickers Bar carbs.  

I could put my seasoned grilled fish on a plate or wrap it lettuce but I am having mine in a flour tortilla. Boom!

Fish Tacos with Mango Salsa

Marinate the Fish
Smoked paprika, garlic powder, chili powder
Olive oil
Fresh cod or mahi
Blend 1 teaspoon each of smoked paprika, garlic powder, chili powder in a bowl with enough olive oil to make a loose paste. Spread on the fish and set aside.

Make the Salsa
1 ripe mango, diced
1/4 cup diced red pepper, fresh or roasted from jar 
2 tablespoons minced red onion
Juice of two limes
1 tablespoon chopped cilantro
Salt and pepper to taste

Small flour tortillas
Sliced avocado
Butter lettuce
1/2 cup sour cream blended with chipotle or sriracha hot sauce to your taste

Instructions
Spray a grill pan with non stick cooking spray and heat over medium high.
Lay down the fish and grill until just cooked through and remove to plate.

Heat the tortillas on the grill pan until starting to crisp on edges then remove to board to assemble.

Here is the order I like… tortilla, avocado slices, lettuce, fish, mango salsa, and a drizzle of chipotle cream.