Do you love tacos, but looking to lower your carb intake? Then this Low Carb Grilled Fish Taco recipe is for you. It is bursting with flavor from the Mexican Rub on the fish and the tangy green mango salsa. Green mango is very tart so it is much lower in sugar than the usual yellow mango. It is still juicy, but its tart flavor marries well with the savory fish. The green mango salsa also adds a brightness to the dish. Green mangos are often sold at Asian grocery stores. If you cannot find green mango, you can use a yellow mango, but just be aware that the carb content of the dish will be higher. My simple guacamole tops off the dish, adding enough healthy fat to leave you satisfied. The fresh slaw that accompanies the dish completes the meal and adds a nice crunchy element. Even though there are a few components to this dish, it all comes together rather quickly. The slaw can also be made ahead to save even more time. Please see the recipe notes for the link to the rub recipe and for some more time saving tips.
Time saving tips: Make up a batch of my Mexican Rub and keep it in an airtight container in your spice cabinet. The recipe makes a bunch, so you will have it anytime you want to make tacos. This rub works great on veggies, beans, or any protein. Get the recipe for Marla’s Mexican Rub here
Find it online: https://eatingenchanted.com/low-carb-grilled-fish-tacos/