Fish Tacos with Tropical Salsa

Fish Tacos with Tropical Salsa {Whole30, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

These Fish Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. Whole30 compliant, paleo-friendly, and dairy-free.

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

In my house taco night comes in many variations. Pre-made, do it yourself taco-bar, steak, beef, chicken, turkey, fish, veggies, etc., the possibilities are endless!  These fish tacos are a perfect blend of spicy and tangy, and are always a huge it!

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

 

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

 

Fish Tacos with Tropical Salsa {Whole30, Paleo friendly, grain-free, dairy-free} | Lexi's Clean Kitchen

Mahi Mahi Tacos with Tropical Salsa

Prep Time 00:05 Cook Time 00:10 Total Time 0:15

Ingredients

    For the fish

    Tropical Salsa

    • 1 mango, diced
    • 1 orange, diced
    • 1 avocado, diced
    • 1/2 red onion, finely chopped
    • 1 cup grape tomatoes, chopped
    • 2 tablespoons lime juice
    • 1 teaspoon cilantro
    • 1 teaspoon ground garlic from garlic mill

    Homemade Spicy Sauce

    • 1/4 cup organic mayonnaise, homemade or store-bought
    • 2 tablespoons Sriracha

    Ingredients for Assembly

    • 6 Organic romaine lettuce leaves
    • 2 limes, sliced
    • red cabbage, shredded
    • Organic non-gmo corn tortilla shells

    Directions

    1. In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
    2. In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
    3. Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
    4. Move fish to cutting board, chop into pieces, and place into a bowl.
    5. On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
    6. In a small bowl, mix together spicy sauce and place on the serving dish.
    7. Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.

    Recipe Notes

    • I serve mine with tortilla chips and a bowl with extra tropical salsa!
    • Updated March, 2017
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