Wednesday, June 5, 2013

// fish tacos + mango salsa //

This is a super simple recipe that my friend Cathy (who's a pescatarian) has always made every now and then for small dinner gatherings.  The mango salsa is actually what takes the longest to make, because it's mostly finely dicing everything. Now that it's summertime (at least here in ATL), I've been craving a lot more lighter, cooler foods. This one's an easy one to whip up and it's even easier if you have a group of people helping you out. One person heats up the tortillas on the skillet and another cooks the fish while the other prepares the mango salsa (or you can prep that ahead of time). Enjoy, amigos!

Mango Salsa:

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango
1/2 medium red onion, finely chopped
1 JalapeƱo chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste


Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Fish Tacos:
  • 1 lb of very fresh fish fillets - (I use tilapia)
  • Salt and pepper
  • Olive oil (not extra-virgin)
  • 1 doz corn tortillas (3 tortillas per person)
  • Butter (to heat your tortillas)
Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Sprinkle with salt and pepper. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate.

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