A Squared: What's For Dinner Wednesday: Fish Tacos With Mango Salsa

Wednesday, February 1, 2012

What's For Dinner Wednesday: Fish Tacos With Mango Salsa

Happy Hump Day! I don't know about you, but I really dislike that term. However, it seems like everyone around me has had a bit of a rough couple of days so far, so I think we need to celebrate getting over the "hump" this week. With that in mind, tonight's fish taco dinner was easy, light, and delicious (and was enjoyed with a sizable glass of wine-- and a beer for Alex).

I found this one on Pinterest too, but made some tweaks to it as I went along. Enjoy!

 Fish Tacos

Ingredients

  • 2 cups red cabbage (or coleslaw mix), shredded
  • 1 Tbs. cider vinegar 
  • 1 tsp. kosher salt
  • 4 whitefish fillets (I prefer tilapia for tacos)
  • 1 1/2 Tbs. extra virgin olive oil
  • 8 flour tortillas
  • Mango salsa (recipe below)
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 Tbs. fresh lime juice
  • Salt and pepper, to taste

Instructions

In a small serving bowl, combine cabbage, cider vinegar, and kosher salt.
In a separate small bowl, mash avocado until smooth.  Stir in lime juice and salt and pepper (to taste).

Season both sides of each fish fillet with salt and pepper (to taste).  Heat a large skillet to medium high heat. When warm, add olive oil to the pan and swirl to coat. Place fish fillets on the pan and cook until done-- approximately 4 minutes on each side.  Fish should flake apart and be barely translucent when done. Remove from pan and split each tilapia fillet into two pieces.

To assemble, spread avocado mixture on a warmed tortilla.  Top liberally with cabbage and place one half tilapia fillet on each taco.  Top with mango salsa and enjoy.


Serves four people (two tacos each).

Mango Salsa

Ingredients

  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
  • 1/2 medium red onion, finely chopped
  • 1 Jalapeño pepper, minced (include ribs and seeds for a hotter taste if desired)
  • 1/2 small cucumber, peeled and diced (about 1/2 cup)
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 2 Tbsp fresh cilantro leaves, finely chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste.
Combine all of the ingredients in a bowl. Season to taste with salt and pepper.
 

derived from a recipe posted by Elise on SimplyRecipes.com.

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