Friday, July 20, 2012

Easy Fish Tacos with Mango Salsa

Easy Fish Tacos with Mango Salsa
Our go-to meal recently has been this recipe for Fish Tacos.  It can be pulled together quickly if you have the ingredients on hand.  It is a light, but filling meal.
Use a firm white fish like Mahi Mahi or Halibut or Snapper
We discovered that Wegman's has Mahi-Mahi, one of our favorite fish.  But you could use any fish you love, as long as it has some firmness to it, like Halibut, as an example.
And we also discovered they carry Mexican style cheese, and what a difference it makes!  Look for it in the cheese case.  Or substitute feta.
For the salsa, be sure to use a ripe mango.  Fyi - you could also substitute peaches for the mango.

Easy Fish Tacos with Mango Salsa
For the fish:
4 - 6 ounces of fish per person
1 lime
Good quality ground cumin
garlic powder
salt and pepper
olive oil
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, as the filets defrost.  If the filets are fresh, refrigerate the fish as it marinates.
Bake it in a 350 degree oven for 20 - 45 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 never overcook your fish!  Underdone is better than overdone.

For the guacamole:
It's simple. 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:
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
Other toppings:
Shredded lettuce (we bought the bagged version)
Mexican cheese, crumbled (or use Feta instead)

Whole Wheat Tortillas, warmed in the microwave for 10-15 seconds

Assemble at the table.

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

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.


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