A promise is a promise. So here’s another refreshing recipe with fruit.
Fish Tacos. While eating these tacos, for a moment it almost made me feel I was on a
sunny beach somewhere on far away island.
The recipe seems really long, but it really didn’t take long to put it
together. The mango salsa can be used with other grilled dishes as well.
- 2 large mangoes, chopped, pitted and peeled
- 1/2 cup red onion, finely chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon minced Jalapeño
- Salt to taste
Mix all ingredients in a bowl. Refrigerate until you are ready to serve.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon ground chili ancho
Whisk all ingredients and refrigerate until you are ready to serve.
Pico de Gallo
- 6 roma tomatoes, chopped (about 2 cups)
- 1 medium red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- Juice of one lime
- 1/2 minced Jalapeño pepper
- Salt to taste
Mix all ingredients in a bowl. Add salt as needed. Refrigerate until you are ready to serve.
Adapted from Lourdes Castro’s Simply Mexican, May 2009
- 1 pound cod or flaky white fish
- 1 1/2 teaspoon ground chili ancho
- 1/4 cup olive oil
And of course 8 flour tortillas
Pour the olive oil into a small bowl and add and mix the ancho chile powder and a pinch of salt. Pour the marinade over the fish. Allow to marinate for 20 minutes in the refrigerator.
Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary.
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the cream, pico de gallo and mango salsa.
Garnish with lime wedges.