Mango Salsa Fish Tacos

WHITE KITCHEN RED WINE

“These 30-minute, easy fish tacos can be made right at home and you'll feel like you are at a fancy taqueria! Serve it up with my Spicy Margarita and you are all set.”

-WHITE KITCHEN RED WINE

Mango

MAIN INGREDIENT

INGREDIENTS:

fish tacos – 1 pound cod or any white fish – 6-8 small flour or corn tortillas – 1 tablespoon chili powder – 1/2 tablespoon garlic powder – 1/2 tablespoon cumin – 1 teaspoon salt – 1/2 teaspoon pepper – 1/2 cup salsa verde – 2 avocados mashed – Red onion – Queso

INGREDIENTS:

mango salsa – 1 ripe mango diced – 1/2 a yellow onion diced – 1 Roma tomato diced – 1/4 cup of chopped cilantro – 1/2 a jalapeno diced and seeded – pinch of salt and pepper – lime juice – red onion

Mango Salsa Fish Tacos

Yield

4 Servings

course

Main Event

Time

25 Minutes

cuisine

Mexican

1. Finely chop all ingredients for the mango salsa.

Directions:

2.  Mix in a large mixing bowl with a pinch of salt, pepper, and lime juice.

Directions:

3. Refrigerate for 10-30 minutes for the best flavor!

Directions:

4. While that sets, season the fish with salt, pepper, chili powder, and cumin.

Directions:

5.  Over medium-high heat cook the fish in a skillet for 3-5 minutes on each side.

Directions:

6. Remove and place in a bowl.

Directions:

7. Add salsa verde to the fish and gently shred with a fork to make small pieces.

Directions:

8. On the tortillas spread the mashed avocado, top with fish, and finally, top with your fresh mango salsa.

Directions:

9. Add a drizzle of queso and a sprinkle of red onion if you like.

Directions:

Enjoy!

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