Fish Tacos with Mango Salsa - Delicious and Gluten Free!

Fish tacos are one of my all time favorites - especially with the warm weather of summer upon us.  

Grab some brightly colored fresh mangos and whip up a light and tasty tropical inspired dinner on a hot summer night. Easy to make and you can prepare the ingredients in advance. The refrigeration time gives the flavors time to marinate and highlight the fresh flavor.

This recipe is wonderful with salmon, fresh caught walleye, crappies or even shrimp - so tasty and versatile! ​

Peel the mangos and cut a small piece off each end.  Stand the mango up flat side down, and slice off the mango cheek on both sides of pit and cut away any extra fruit that remains. Cut each piece of mango into strips and then dice.

Add mango together with the rest of the salsa ingredients and let the flavors marinate in the refrigerator. You can prepare in advance.

Pull apart lettuce leaves, wash and place between paper towels to pat to dry.   When ready to eat,  slice your avocado,  as it will turn brown if sliced ahead of time.  

Drizzle olive oil on the fillets and sprinkle with Pink Himalayan salt or sea salt. Grill, saute' or bake until firm.  Serve the freshly cooked fish on the lettuce leaf with mango salsa and freshly chopped avocado.  Add other toppings as desired.  Enjoy!   

Makes 6-8 wraps
Fish Tacos  

• 1 pound salmon 
• 1 head butterhead lettuce
• olive oil (or avocado oil)
• Himalayan (or sea salt)

Mango Salsa:

• 2 mangos - peeled and diced
• ¼ cup chopped red or white onion
• ¼ cup chopped cilantro
• 1 teaspoon minced jalapeño seeds removed and finely diced
• 2 fresh limes juiced
• Himalayan salt to taste

 

1. Mix together all the ingredients for the mango salsa and set it aside to marinate (this can be done in advance)
2. Preheat the grill on high heat.
3. Drizzle the fish with oil on both sides and sprinkle generously with salt. 
4. Place the fillets on the grill and immediately lower the heat to medium. Cook until the salmon is barely done, just starting to flake but with some softness left and a bit of translucent pink in the middle. This normally takes 5-8 minutes for individual fillets, a whole fish fillet will take longer.
5. While the salmon is cooking, pull the lettuce apart into individual leaves. Wash and dry and place between paper towel.
6.  Slice your avocado and set aside. 
7. When the salmon is done serve it with the lettuce wraps, mango salsa, and avocado.  Enjoy!

Recipe Notes:
-If you are unable to find fresh mangos, try watermelon instead. This makes for great flavor that works well with the ingredients in this recipe!
- Another gluten free option is using corn tortillas rather than lettuce wraps.  If using corn tortillas, you can use any type of mixed greens for fillings. 
-Try substituting salmon for walleye, crappies, or even shrimp to give your wraps a different flavor.
-If avoiding cooking in oil, steam the fish by wrapping the filets in aluminum foil and baking the packets in a 350 ̊F oven for 15-20 minutes.

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