Monday, September 12, 2011

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa
I haven't had fish tacos since my trip to Maui, which has been about 5 years ago(!). They were great then, but I never really thought about making them back in my kitchen. I had some leftover cod filets in the freezer, and saw this recipe on this blog. The original recipe is from Bobby Flay, and it has a lot of positive reviews on Food Network.

The instructions were easy, and most ingredients I already had on hand. What I didn't realize how scrumptious and easy fish tacos are to make. It was a tasty, simple, and healthier version of normal tacos, and perfect for a weeknight light meal.

After sauteeing the fish, I definitely felt it needed salt, so I included this in the list of ingredients below. Since I didn't have any fresh mangoes, I picked up a fresh mango salsa from the refrigerated section at my local grocery store, and it added that slight sweetness to the smokiness from the cumin and chile powder. Even Darin, who was reluctant to try it (and the mango salsa), really enjoyed the dish. We loved the combination of the smokey and citrus flavors that Bobby is known for, and it was easy to prepare. Will definitely make it into our menu rotation.

Cod filets being seasoned and sauteed

Red onions being pickled (don't skip this!)

  • 1/2 red Onion, thinly sliced
  • 1-1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 Tbsp ancho chile powder (OR: 1-1/2 tsp Chili Powder + 1-1/2 tsp Dried Oregano +1/2 tsp Cumin)
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and chopped
  • 1 pound cod filets
Serve with:
  • Fresh corn tortillas
  • Mexican Crema (or sour cream)
  • Limes, quartered
  • Mango Salsa, recipe below
1. Place the red onion in a small bowl and add enough red wine vinegar to cover. Cover with saran wrap and place in the refrigerator until ready to use. Allow at least 30 minutes for the onions to pickle. (This was really phenomenal so don't skip it.)
2. Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed.
3. Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top. Make sure the fish is evenly marinated on both sides. Allow to marinate for at least 20 minutes.
4. Heat a skillet over medium heat. Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through. Remove from heat and flake the fish in the pan.
5. In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.
6. Place a spoonful of prepared fish in the center of each tortilla.
7. Top with onions, crema, mango salsa and extra cilantro if desired. Garnish with a lime wedge.

For the Mango Salsa:
  • 1 Mango, peeled and diced
  • 1/2 Cucumber, peeled and diced
  • 1/2 Avocado, diced
  • 1/2 Jalapeño, seeded and finely chopped
  • 1/3 Cup Diced Red Onion
  • 1 Tbsp. Lime Juice
  • 1/3 Cup Cilantro, roughly chopped
  • Salt and Pepper, to taste (Definitely add salt- it was bland without it)
Combine all ingredients and mix well. Season with salt and pepper, to taste. Serve over tacos.

Source: Original recipe from Bobby Flay, As seen on Mrs. Reguiero's Plate and The Jey of Cooking


Jey said...

So glad that you enjoyed them! This has quickly become one of our favorite meals.

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