Save These Mango Salsa Grilled Fish Tacos in Lettuce Shells offer a refreshing, vibrant twist on a classic favorite. By replacing heavy tortillas with crisp lettuce leaves and topping flaky grilled fish with a sweet and tangy mango salsa, you create a meal that is as nutritious as it is delicious. It is the perfect choice for anyone looking for a light, gluten-free, and low-carb dinner that doesn't compromise on flavor.
Save Whether you are hosting a summer gathering or simply prepping a quick weekday meal, these tacos bring the bright spirit of Mexican-inspired cuisine right to your table in just 30 minutes.
Ingredients
- Fish: 500 g (1.1 lb) white fish fillets (tilapia, cod, or halibut), 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime.
- Mango Salsa: 1 large ripe mango (peeled and diced), 1/2 small red onion (finely chopped), 1 small red bell pepper (diced), 1 small jalapeño (seeded and minced, optional), 2 tbsp fresh cilantro (chopped), juice of 1 lime, salt to taste.
- Lettuce Shells & Assembly: 8 large crisp lettuce leaves (romaine, butter, or iceberg), 1 small avocado (sliced), extra lime wedges for serving.
Instructions
- Prepare the Fish
- Pat the fish fillets dry. In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets. Let marinate for 10 minutes while you prepare the salsa.
- Make the Mango Salsa
- In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Mix well. Season with salt to taste. Set aside.
- Grill the Fish
- Preheat a grill or grill pan over medium-high heat. Grill the fish fillets for 3–4 minutes per side, or until opaque and flakes easily with a fork. Remove from heat and let rest for 2 minutes. Flake the fish gently with a fork into bite-sized pieces.
- Assemble the Tacos
- Lay out lettuce leaves on a platter. Divide the grilled fish evenly among the leaves. Top each with mango salsa and a few avocado slices. Serve with extra lime wedges.
Zusatztipps für die Zubereitung
To ensure the best results, use a high-quality grill pan or outdoor grill to achieve a perfect sear on the fish. Essential tools for this recipe include mixing bowls, a sharp knife for dicing the mango, and a spatula or tongs for carefully flipping the delicate fillets.
Varianten und Anpassungen
For a different tropical flavor, swap the mango for diced pineapple or papaya. If you prefer a bit more heat, leave the seeds in the jalapeño. For added texture and crunch, try adding thinly sliced radishes or shredded cabbage to your lettuce shells.
Serviervorschläge
Pair these zesty tacos with a crisp dry white wine like Sauvignon Blanc or a light Mexican lager to complement the citrus and spice. Always serve with extra lime wedges on the side for an extra burst of acidity.
Save This nutritious meal provides 225 calories, 8g of fat, 15g of carbohydrates, and 23g of protein per serving, making it a perfectly balanced dish for a healthy lifestyle. Enjoy your fresh and flavorful Mexican-inspired dinner!
Recipe FAQs
- → What type of fish works best?
White fish such as tilapia, cod, or halibut are ideal due to their mild flavor and firm texture that grills well.
- → Can I make the salsa spicier?
Yes, include the jalapeño seeds or add extra minced jalapeño to increase the heat to your preference.
- → How should the fish be seasoned?
A blend of chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice creates a zesty and smoky flavor profile.
- → Are there alternatives to lettuce shells?
You can use romaine, butter, or iceberg lettuce leaves as crisp vessels, or substitute with cabbage leaves for added crunch.
- → What sides pair well with this dish?
Light sides such as thinly sliced radishes, shredded cabbage, or a simple green salad complement the fresh flavors without overpowering them.