Fish Tacos with Mango Salsa

Al Fresco Tacos

UPDATED 2020

Our go-to meal recently has been this recipe for fish tacos.  It is a light, but filling meal.  

The flavors all work together very well. The soft, warm nutty whole wheat tortilla provides the perfect envelope for the cheese, fish and the crunchy lettuce.  The mango salsa adds lots of flavor without overpowering the fish.

For the salsa, be sure to use a ripe mango.  Fyi - you could also substitute peaches for the mango.

---Barbara

Use a firm white fish like Mahi Mahi or Snapper

Fish Tacos with Mango Salsa

Serves 2

For the fish:
4 - 6 ounces of fish per person
1 lime
Good quality ground cumin
garlic powder
salt and pepper
olive oil

For the guacamole:

1 ripe avocado

juice of 1 lime

salt and pepper

1/2 t. grated fresh onion or dried onion

splash of hot sauce (Tabasco)

1 t. light mayonnaise

For the mango salsa:
1 very ripe diced mango, about a cup
1/2 cup diced green house cucumber
2-3 scallions, sliced and diced, including some of the green tops
lots of chopped cilantro, about 1/2 cup
hot sauce, or a minced jalapeno pepper, to taste
salt and pepper
1 - 2 T. lime juice
1 T. extra virgin olive oil -- use the good stuff

Toppings:

shredded lettuce

crumbled Mexican cheese, feta or goat cheese

tortillas, whole wheat or plain flour

Defrost the fish --- it takes longer than you think. Pat it dry, then place it in a ceramic or glass dish. Add salt and pepper, and generously coat the fish with cumin and garlic powders, and olive oil. Squeeze a lime over it, and let it marinate for an hour or so.  If the filets are fresh, refrigerate the fish as it marinates.
Bake it in a 350 degree oven for 15 - 30 minutes, depending on the thickness of your filets.  You will know it is done when it becomes firm when you press it, and it becomes opaque.  With this marinade and temperature, the fish comes out somewhere between being poached and baked.  If you prefer a crispier fish, you could grill it, and it will cook much quicker, maybe only 6-8 minutes per side.  Remember to not overcook your fish!  Underdone is better than overdone.

For the guacamole:
Combine a ripe avocado, the juice of 1/2 lime, salt and pepper, some dried or fresh onion, some hot sauce, and chopped tomatoes, plus a teaspoon of good quality mayo to smooth it out.

For the mango salsa:  combine diced mango, cucumber, scallions, cilantro, jalapeno pepper, salt and pepper, lime juice and extra virgin olive oil.  

Other toppings:

Shredded lettuce (we bought the bagged version),  Romaine works well.  

Mexican cheese, crumbled (or use goat or feta cheese instead)

Tortillas, warmed in the microwave for 10-15 seconds.

Assemble at the table.  The fish is easily cut into bite-size pieces with a fork.  

Place it all in the middle of a taco, fold and eat it all together.  Or you can serve the mango salsa on top.

B