Fish Taco with Mango Salsa

Try this recipe with a fresh mango salsa on top.

 

 

 


 

Serves: 8 tacos

Mango Salsa:

  • Mango, peeled and cut into small dice — 1 cup
  • Jalapeno Pepper seeded and minced — 1
  • Red onion, diced — 1/2 cup
  • Cilantro chopped — 1/2 cup
  • Red pepper, diced — 1 cup
  • Salt & pepper — to taste
  • Fresh lime juice — to taste

Prepare all ingredients for salsa and combine in one bowl. Toss and adjust seasoning to taste.

Tacos:

  • Oil for frying fish — as needed
  • Rice or tapiola flour (lightly seasoned with salt & pepper) — 2 cups
  • White fish (halibut, rockfish, ling cod, etc) — 1 pound
  • Corn tortillas — 2 per taco
  • Shredded mix of green and red cabbage
  • Cotija Mexican cheese — 1 cup

Method:

  1. Pre-heat oil to 350 degrees.
  2. Portion fish into 2 oz. strips. Dredge fresh fish in seasoned flour.
  3. Fry until coating is lightly brown. Set-aside on a paper towel-lined plate.
  4. Lightly grill or heat shells.
  5. Assemble as follows: 2 shells, fish, shredded cabbage, salsa and finish with cotija cheese.