Fish Tacos with Peach Mango Pico

If you aren’t trying to sit out on Taco Tuesday but want to avoid all the extra sour cream and cheese, try these! Instead of sour cream, I use Greek yogurt; Instead of store-bought salsa, there’s a home-made pico with peaches and mango; and instead of the traditional soft or hard shell, these are lettuce wrapped! You can join in on all the Taco Tuesday shenanigans and feel good while you’re doing it!


Fish Tacos with Peach-Mango Pico

  • Whole Lettuce Leaves

Fish

  • 1 lb Swai (or any white fish)
  • ½ teaspoon Chili Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon Paprika
  • ½ teaspoon Salt

Peach-Mango Pico

  • ¼ Red Onion (Finely Diced)
  • 1 Tomato (Diced)
  • 1 teaspoon Cilantro
  • 1 Lime (juice)
  • ½ teaspoon Salt
  • ½ Cup Peaches and Mangos (fresh or frozen and diced)

Greek Yogurt Sauce

  • 1 Cup Greek Yogurt
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ½ Lime (juice)
  • Salt (to taste)
  • Hot Sauce (to taste)
  1. Mix together the chili powder, onion powder, garlic powder, cumin, Italian seasoning, paprika, and salt. Season both sides of your fish.

  2. Mix together the ingredients for your pico and mix together the ingredients for your Greek yogurt sauce. Set both to the side.

  3. Preheat a skillet to medium-high heat and lightly drizzle with olive oil.

  4. Cook your fish 3-4 minutes on each side. This time could vary depending on the size of your fish so keep an eye on it. If your fish is still sticking to the pan, it isn’t ready to flip.

  5. To assemble, spread your Greek yogurt sauce on your lettuce, add your fish, and top with your pico!

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