Description
Mango fish tacos are a perfect, healthy summer meal. A favorite of mine to cook when it gets warm. Just 25 minutes to make.
Ingredients
- FOR THE MANGO SALSA:
- 4 cups Peeled And Diced Mango
- ¼ cups Red Or White Onion, Diced Small
- ¼ cups Chopped Cilantro
- 1 Jalapeno, Seeds Removed And Finely Diced
- 2 Limes
- 1 Tablespoon Olive Oil
- FOR THE TACOS:
- 1 Tablespoon Olive Oil
- 1 pound White Fish Such As Striped Bass Or Flounder
- Salt And Pepper, For Seasoning
- 1 head Romaine Lettuce
- 10 Small Flour Tortillas
- 1 Avocado, Sliced
- Lime Wedges (optional)
Preparation
Make the mango salsa by combining diced mango, onion, cilantro, jalapeno, lime juice, and olive oil in a bowl. Toss together until all the ingredients are combined. Set aside.
In a sauté pan, heat olive oil. While oil is heating, season fish by rubbing it with a little salt and pepper (only about a pinch of each is needed for each fillet of fish).
Cook the fish in the oil on each side for about 2–3 minutes. The fish will begin to brown on the outside and the center should be completely white when cooked. Move the fish to a plate once cooked and break into small pieces using a fork to pull it apart. Set aside.
Slice the romaine into thin strips and place in a large bowl. Pour some of the juice from the salsa onto the lettuce and toss to coat it, kind of like a dressing.
Warm the tortillas in a microwave for about 10 seconds then assemble the tacos filling them with the salsa, fish, lettuce and sliced avocado. Serve with lime wedges if desired and enjoy!
