Fish Tacos with Mango Salsa

It’s no secret that I love tacos. I could really eat them every day. Mexican food is one of the easiest cuisines for me to eat because so much of it is based on corn, not flour. The tortilla chips are corn and I order corn tortillas instead of flour. And, it’s easy to have the restaurant hold the cheese and sour cream.

I have two favorite taco places in Dallas – Velvet Taco and Gloria’s Latin Cuisine. We have two Velvet Taco’s close to us, which is great because it’s always packed. Velvet Taco serves delicious street tacos. We have a tendency to over-order and then feel obligated to eat them all because they are just so yummy!

Velvet_Taco_Dallas

Gloria’s Latin Cuisine is within walking distance to our house, and when it’s not a super hot summer night here in Dallas, we walk there for dinner. There are a lot of options on the menu for those of us with food sensitivities. I alternate between fish, tacos, the ceviche trio, or sharing fajitas with Brad. And the nice walk home helps us digest our meal.

Glorias_Latin_Cuisine_Greenville_Dallas

When not fried, fish tacos can be a light and tasty meal. I like fish in general, and a fish taco is a nice alternative to the traditional chicken or steak taco. I was in Trader Joe’s last week and saw a jar of mango salsa on the shelf and the light bulb went off – I need to make fish taco with mango salsa! You can use any white, flaky fish and I selected tilapia. It cooks ups quickly and not a lot of prep works is required to flavor the fish.

The mango salsa can be prepared a few hours in advance. Letting the flavors marinate help bring out the sweetness of mango and the spiciness of the jalapeño. I made two versions of the salsa – one with avocado and one with bell peppers. The tilapia was cooked in a cast iron skillet. If you are using a cast iron skillet, don’t forget to pre-heat the pan in the oven. I usually put the oven on 200 degrees and heat the pan while I’m preparing the fish and setting the table. That way it’s nice and hot when it’s time to cook the fish. If you like a little more spice, feel free to add more diced jalapeño. I used one teaspoon in the recipe.

Mango_Salsa

Tilapia Fish Tacos with Mango Salsa

Author: The Food Allergy Foodie
Prep Time: 1 hour
Serves: 2

Mango Salsa #1

FullSizeRenderIngredients:

1 cup mango, finely cubed
8 cherry tomatoes, diced
1 avocado, diced
2 tablespoons lime juice
1 teaspoon cilantro, chopped
1 teaspoon jalapeno, finely diced
1/2 teaspoon sea salt

Directions:

Combine all ingredients in a small bowl. Place in refrigerator and let marinate 30 minutes to one hour.

Mango Salsa #2

Ingredients:

1 cup mango, finely cubed
2 tablespoons green bell pepper, finely diced
2 tablespoons red bell pepper, finely diced
1 teaspoon jalapeño, finely diced
2 tablespoons lime juice
1 teaspoon cilantro, chopped
1/2 teaspoon sea salt

Directions:

Combine all ingredients in a small bowl. Place in refrigerator and let marinate 30 minutes to one hour.

Tilapia:

1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon oregano
2 tilapia fillets
1 tablespoon olive oil for brushing the fish
1 tablespoon of olive oil for the skillet
4 corn tortillas

Directions:

Combine all of the spices in a small bowl. Using a pastry brush, coat each side of the tilapia with olive oil. Sprinkle the spice evenly on both sides of the fish.

Heat a skillet on medium-high heat. Add one tablespoon of olive oil to the skillet. Once heated, place the fish into the skillet and let cook about 5 minutes. Flip and cook the other side for another 4-5 minutes. The fish is done when it easily flakes apart with a fork.

While the fish is cooking, warm the corn tortillas. Wrap the tortillas in a damp paper bowl and microwave for 15 seconds.

Transfer the fish to a cutting board. Rough chop the fish and place in a serving bowl.

Now it’s time to build your fish tacos with the mango salsa and enjoy!

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