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Mango Fish Tacos

I've been making these fish tacos for years... it's about time to share the recipe! These are certainly a family favorite, and taste especially good during the summer months. On the patio, with an ice-cold drink and a big bowl of guacamole. Mango Fish Tacos are a light and healthy change-up from regular ole' beef tacos. Seasoned white fish is topped with mango salsa, feta, fresh mango, cabbage, and the most addicting cilantro-lime crema. All wrapped up in a tortilla, it's a great combination of textures and flavors that go so well together. IMG_7280 The prep is relatively simple - dicing a mango, mixing up the cilantro-lime crema, and cooking the fish. For the fish, season your favorite mild white fish with chili powder, salt, and pepper. I have used tilapia, mahi mahi, and cod, and all produce delicious results. (Though mahi mahi might be my favorite.) Then, either grill or bake the fish until it flakes easily with a fork, about 8-10 minutes. IMG_7275 IMG_7277 For the cilantro-lime crema, combine a cup of sour cream with some chopped green onion, chopped cilantro, lime juice, chili powder, and salt. You will likely have more than you need for the tacos, but this stuff is absolutely delicious! I love to dip my tortilla chips in it. IMG_7274 For the other toppings, you just need mango salsa (or any fruity salsa), diced mango, feta cheese, cabbage, and cilantro. Then just layer it all up on your favorite tortillas! IMG_7279 It doesn't get any fresher than this!

Mango Fish Tacos

Yield: 4 servings

  • For the tacos
    • 1-lb flaky white fish (mahi mahi, tilapia, or cod)
    • 1-2 teaspoons chili powder
    • to taste salt & pepper
    • 1 mango , diced into small chunks
    • ½ cup cilantro, chopped
    • 1-2 cups cabbage, chopped
    • ½-1 cup mango (or fruity) salsa
    • 1 cup feta cheese
    • cilantro-lime crema
    • 8-12 small tortillas
  • Cilantro-Lime Crema
    • 1 cup sour cream
    • tablespoons lime juice
    • 2-3 tablespoons finely chopped cilantro
    • 1 green onion , diced
    • ½ teaspoon chili powder
    • salt, to taste

Method

1. To prepare fish, season with chili powder, salt, and pepper. Grill on medium heat or bake at 400*F for 8-10 minutes until fish flakes easily with a fork. Tear the fish into small pieces with a fork and set aside.

2. For the cilantro-lime crema, combine sour cream, lime juice, cilantro, green onion, chili powder, and salt. Set aside.

3. To assemble tacos, layer fish, mango salsa, feta, mango, cabbage, cilantro, and cilantro-lime creme on a tortilla.

Source: family favorite

Fish Tacos with Strawberry-Mango Salsa

It seems like every family has some version of 'Taco Night'. Whether it's traditional beef tacos with all the fixings, grilled fajitas, or a more unique twist (like Buffalo Chicken Tacos), Mexican food is quick to prepare and generally pleasing to everyone.

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  Just in time for Cinco de Mayo, here's a fresh new spin on tacos for your next Mexican celebration. Fish Tacos with Strawberry-Mango Salsa - chili-lime seasoned fish, topped with crisp & refreshing homemade salsa full of strawberries, mango, & avocado. Start by marinating your fish. Just lime juice, chili powder, garlic powder, and olive oil. Let the fish marinate about 30 minutes. You can choose any firm fish - I like mahi mahi or tilapia.   IMG_3621   While the fish is marinating, put together the salsa. Diced strawberries, mango, avocado, red onion, and jalapeno, tossed with more lime juice and my favorite Mexican herb - cilantro!   IMG_3638   The salsa also makes a great appetizer while the fish is cooking. You can bake or grill the fish, whichever you prefer. Just about 10-12 minutes on high heat, until the fish flakes easily with a fork.  

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  To assemble the tacos, layer everything up in a tortilla - fish, salsa, some feta cheese, and cabbage for crunch. Don't forget some more cilantro. (If you're into that kind of thing... it seems like most people either love cilantro or hate it.)  

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  This meal is perfect this time of year, just when strawberries are coming into season. My husband and I gobbled up every last bite. _______________________________________________________________________________________________________

Fish Tacos with Strawberry-Mango Salsa

Servings/Yield: 3-4 servings
  • For the fish
    • ¾ cup fresh lime juice, (from 3 limes)
    • 2 tablespoons chili powder
    • ½ tablespoon garlic powder
    • 1 tablespoon olive oil
    • 3-4 fillets fish (mahi mahi, tilapia, or halibut)
  • For the strawberry-mango salsa
    • 1 cup finely diced strawberries
    • 1 mango , finely diced
    • 1 avocado, diced
    • 2 tablespoons finely diced red onion
    • 1 jalapeno , finely diced
    • ¼ cup chopped cilantro
    • ¼ cup fresh lime juice, (from 1 lime)
    • salt, to taste
  • 10-12 small tortillas
  • feta cheese
  • cabbage
  • additional cilantro
Method For marinade, combine lime juice, chili powder, garlic powder, and olive oil. Add fish filets; marinate 30-60 minutes. While fish is marinating, prepare salsa. Combine strawberries, mango, avocado, onion, and jalapenos in a medium bowl. Add lime juice, cilantro, and salt to taste. Refrigerate until serving. To prepare fish, preheat broiler, or preheat the grill to high heat. Broil or grill fish 10-12 minutes, until opaque and flakes easily with a fork. To assemble tacos, layer fish, salsa, feta cheese, cabbage, and cilantro in tortilla. Yum!