Fish Tacos with Cucumber Mango Radish Salsa

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Ingredients Minutes Calories
Prep Cook Servings
35 min 15 min 4
Fish Tacos with Cucumber Mango Radish Salsa
Health Highlights


4 medium Radish (diced)
1 mango Mango (diced)
1/2 cucumber(s) Cucumber (diced)
1 medium pepper(s) Jalapeno pepper (seeded and minced)
1/4 cup Cilantro (coriander) (fresh, chopped)
2 tbsp Mint, fresh (fresh)
1 tbsp Lime juice (fresh) (fresh)
1 tsp Honey
1 dash Chili powder
1 dash Sea Salt
4 fillet Basa fish (for fish)
1 tbsp Coconut oil (for fish)
1 tbsp Lemon juice (for fish)
1 dash Lemon pepper (for fish)
1 dash Garlic powder (for fish)
1 dash Paprika (a dash; for fish)
1 dash Sea Salt (a dash; for fish)
1 tbsp Green onion (for fish)
1 tbsp Parsley, fresh (for fish)
8 small tortilla(s) Tortilla, corn (for fish)


  1. Preheat oven to bake fish at 425 degrees. 
  2. Pat fish fillets dry and place in a baking dish lined with parchment paper. 
  3. Pour fresh lemon juice and melted coconut oil over fish. 
  4. Sprinkle remaining ingredients over fish (lemon pepper, garlic powder, paprika, sea salt, green onion, parsley) 
  5. Bake uncovered for 15 minutes or until fish flakes with a fork. 
  6. While fish is baking, prepare the salsa. 
  7. Toss all ingredients together in a medium-sized bowl. 
  8. Serve salsa immediately over fish on your favorite tortillas. 
  9. Store any extra salsa in the refrigerator for up to 4 days.

Note: Flavors will build the longer the ingredients marinate together.

Nutrition Facts

Per Portion

Calories 361
Calories from fat 106
Calories from saturated fat 41
Total Fat 11.8 g
Saturated Fat 4.6 g
Trans Fat 0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 2.6 g
Cholesterol 115 mg
Sodium 329 mg
Potassium 1129 mg
Total Carbohydrate 26.5 g
Dietary Fiber 3.3 g
Sugars 12.8 g
Protein 39 g

Dietary servings

Per Portion

Fruit 0.6
Grain 0.7
Meat 2.1
Vegetables 0.9

Energy sources