Mango-Barbecue Fish Tacos
Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.Advertisement
In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve.
Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming.
To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.
Good for You
Corn tortillas are much lower in fat, calories and sodium than flour. If you'd rather use flour tortillas, choose multigrain for extra fiber.
To keep the fish from sticking, clean the hot grill rack with a brush or crumpled foil. Then, using tongs, grease it with a folded oiled paper towel.
If you prefer homemade guac but are in a rush, try Wholly's new premashed avocado. It's a handy shortcut, and we love how it's always ripe!