Fish Tacos with Mango Salsa & Cilantro Lime Sauce
recipe from: http://www.loveandoliveoil.com/2008/04/fish-tacos-with-mango-salsa.html
Ingredients:
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper
4 Tbsp. fresh lime juice
2 Tbsp. olive oil
2 Tbsp. soy sauce
10 to 12 corn tortillas
3 cups shredded red cabbage
For Lime Sauce:
2 Tbsp. mayonnaise
1/2 cup low-fat yogurt (I used Greek)
2 Tbsp. fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt
*Add fresh chopped cilantro if using pre-made salsa. Fair warning: has a bit of a kick to it. If you don't like heat at all, try 1/2 a chipotle.
For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste
(I was lazy and bought mine already prepared...)
Directions:
-
Prepare the fish marinade by combining the fresh lime juice with the olive oil and soy sauce in a rectangular glass or ceramic dish. Add
the fish, turn to coat, and leave to marinate while you prepare the rest
of the ingredients.
- Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt,
lime juice, chipotle chile, and chopped garlic in a bowl. Season to
taste with salt.
- Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.
- Remove fish from the marinade and grill or saute until cooked
through. (I cooked mine on the stove - added a little of the marinade while cooking to give it extra flavor.) Warm the tortillas, either in the oven, microwave, or saute in
oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.
- For each individual taco, place some of the fish (breaking off chunks
of the cooked fillets) on a tortilla, drizzle with the chipotle-lime
sauce, and top with cabbage and mango salsa.
Crunchy Taco Shells
(from: http://chaosinthekitchen.com/2008/11/homemade-crunchy-taco-shells/)
takes about 2 minutes per shell
- soft corn tortillas
- hot oil for frying
- In a frying pan heat enough oil to cover a tortilla.
- Using tongs, gently lift a corn tortilla and place half the tortilla
in the hot oil. The oil should be hot enough to immediately start
turning the tortilla golden. If it isn’t hot enough the tortilla will
melt and break.
- Once the bottom half is getting brown and puffy in spots (it won’t
be long!), let go of the top with the tongs allowing it to fold closed.
Flip the tortilla so the top is now frying and hold the already fried
half above the oil in the typical taco shell form.
- Once the bottom is fried, gently place your shell over a stack of paper towels like an A to drain while you make the next shell.
Don’t freak out if your tortillas tear or crack a little, the frying
process really helps them keep their shape even with a few cracks.
