Fish Tacos with Mango Salsa

Mango Salsa Ingredients:

1/4 Red Onion, chopped
1 Jalepeno, seeded and finely chopped
1/2 Red Pepper, seeded and chopped
3 Garlic Cloves, finely chopped
1/2 bunch of Cilantro, chopped
2 Mangoes, peeled and chopped
4-6 Roma Tomatoes, chopped
10 Grape or Cherry Tomatoes, halved
Juice of 1/2 Lime
Add Crushed Red Pepper Flakes as desired


Combine all ingredients in bowl and stir. Regrigerate and use within 7 days.

*Note: this also makes a great topping for pork, chicken, and eggs.

Taco Ingredients:

2 Alaskan Cod, Halibut, or Tilapia Filets
H2O for steaming
Freshly Ground Black Pepper
Crushed Red Pepper Flakes
Chili Powder or Cayenne
1/2 small Red Cabbage, roughly chopped
1/2 small Yellow Cabbage, roughly chopped
1 C Micro Greens
1 Carrott, grated
3 Scallions, chopped
1/2 Cucumber, peeled, sliced down center, seeded and chopped
1/2 Red Pepper, seeded and chopped
1 Lime, juiced plus one lime quartered for garnish
1/3 – 1/2 C Rice Vinegar
1/8-1/4 C EVOO
a few drizzles of raw honey
4 Ezekiel 4:9 Sprouted WholeGrain Flourless Tortillas -or- 8 Sprouted Corn Tortillas




Fill pan with about 1″ of H2O, place filets face down, drizzle tops with a touch of EVOO, sprinkle with the black pepper, red pepper, and as much chilli powder or cayenne as you like. Cover with aluminum foil and let steam for about 8 minutes.

While fish is steaming, prepare balance of ingredients and combine in large bowl. (use a glass one, cuz this is a pretty mixture!) Warm tortillas in oven, toaster oven, or tortilla skillet. Break up fish with a fork. Assemble: Tortilla, fish, veggie mix and garnish with extra lime.

Makes: 4 Large Tacos or 8 Small Tacos

*Substitutions: If you’re not a fish eater, try this with shredded pork or grilled chicken!
Recipe from Serena Pell