Fish Tacos with Mango-Pineapple Salsa

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Playing Healthy Barbecue Swaps

Best-selling author and food blogger Danielle Walker shares this waistline-friendly recipe for delicious fish tacos from her book, Against All Grain: Meals Made Simple. Try it today!

Serves: 6
Prep time: 20 minutes
Cook time: 6 minutes

Nutritional information:
143 calories
4.8g total fat
1.1g saturated fat
16.6g protein
10.6g carbohydrates
6.2g sugar
2.8g dietary fiber


  • 3 tablespoons macadamia nut oil or extra-virgin olive oil
  • 1 ½ tablespoons fresh lime juice
  • 2 cloves garlic, crushed into a paste
  • ¾ teaspoon ground cumin
  • ¾ teaspoon sea salt
  • 1 ½ pounds white flaky fish, such as tilapia, cod, or mahi mahi
  • 1 head butter lettuce, leaves separated
  • 2 cups shredded cabbage
  • Mango-pineapple salsa for serving (Recipe below)


  • In a small bowl, whisk together the oil, lime juice, garlic, cumin and salt. Place the fish in a shallow glass dish, pour the marinade over the top, and turn the fish in the marinade to coat. 
  • Cover and marinate at room temperature for 15 minutes. 
  • Meanwhile, heat a grill or grill pan to medium heat.
  • Grill the fish, covered for 3 minutes on each side, until it just starts to flake in the center.
  • Serve the grilled fish atop the butter lettuce leaves with cabbage and salsa. 


Mango-Pineapple Salsa


  • 1 mango, peeled and diced
  • ½ cup baby tomatoes (sub papaya for nightshade-free)
  • 2 tablespoons basil, chopped
  • 2 tablespoons pineapple juice
  • 1 teaspoon ginger, grated
  • 1 garlic clove
  • ¼ teaspoon sea salt


  • Combine all of the salsa ingredients in a food processor or blender and pulse until roughly chopped. Refrigerate to let the flavors meld. 


Source: ©Danielle Walker, Against All Grain: Meals Made Simple