Greensheet Media


Mango Fish Tacos


  • 1 pound catfish with cajun sprinkle from Kroger’s Easy for You! Seafood section or any firm white fish seasoned with 1 tablespoon cajun seasoning and 1 teaspoon salt

Mango Salsa

  • 1 ripe mango peeled and diced
  • 1/2 cup cilantro minced
  • 1/2 cup red onion minced
  • 1/4 cup fresh lime juice 1-2 limes
  • 1 minced jalapeno remove seeds and stem for mild salsa
  • salt and pepper to taste
  • 1 teaspoon canola oil
  • 12 corn tortillas


  1. Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.
  2. While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium bowl. Season with salt and pepper to taste.
  3. Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
  4. To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
  5. Divide the fish between the tortillas and top with mango salsa to serve.


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