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Halibut Fish Tacos with Mango Salsa - Dump and Go Dinner

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Halibut Fish Tacos with Mango Salsa - Dump and Go Dinner

Abbi
The Cook
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
Serving Day Ingredients
  • 4 individual Flour Tortillas, Whole Wheat (8-inch/Med)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 taco
Amount Per Serving
Calories
230
Total Fat
4.5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
30mg
Sodium
360mg
Total Carbohydrates
34g
Fiber
1g
Sugar
10g
Protein
15g
WW Freestyle
5
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
0 Veg
2 Lean Meat

2 Comments

Join the discussion
  1. I 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?

    1. 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.

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