Halibut Fish Tacos with Mango Salsa - Dump and Go Dinner
4
Servings
8
Ingredients
2
Comments
This version of a fish taco is made with a spicy yet slightly sweet mango salsa paired with halibut.
4
Servings
8
Ingredients
2
Comments
Ingredients
- 1 cup peel, pit, and chunk Mango
- ¼ cups dice Onion, Red
- ¼ cups seed and dice Jalapeño
- ¼ cups chop Cilantro, Fresh
- 1 tablespoon juice Lime
- 1 tablespoon Honey
- ½ pounds Halibut
- 4 individual Flour Tortillas, Whole Wheat (8-inch/Med)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine the mango, onion, jalapeno, cilantro, lime juice and honey.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grill or broil fish 3-4 minutes per side.
- In a bowl, combine the mango, onion, jalapeno, cilantro, lime juice and honey.
- Chop fish into bite size pieces.
- Serve on whole wheat tortillas with mango salsa.
2 Comments
Join the discussionI love this blog! I’m curious about the mango salsa: what is the consistency like when thawed? Do the onions and cilantro end up mushy and discolored, or do these ingredients actually freeze and thaw well?
The salsa ingredients freeze OK but there will be a consistency difference on the cilantro and onions compared to fresh. If that is not desirable to you, the salsa could be prepared on serving day.