Friday, December 28, 2012

Fish Tacos with Spicy Mango Salsa

After days of heavy eating, I start to crave a lighter meal. The day after Christmas we decided to make fish tacos which has turned into one of our favorite meals (even my fiance's grandparents loved it!). The  filling ingredients are very versatile - you can use any firm fish that will stand up well in a taco (e.g. salmon, swordfish). I personally love using tilapia because it is firm but also slightly flaky. I also added avocado as a topper for a creamy bite. I paired this dish with fresh tortilla chips (because none of that mango salsa will go to waste!).

Fish Tacos with Spicy Mango Salsa

Serves 6

12 (6 inch) corn tortillas, warmed
2 lb. fresh tilapia
Olive oil
Salt and pepper

2 mangos, peeled and diced
1 jalapeƱo, seeded and diced
1/4 pineapple, diced
1/2 red onion, diced
2 roma tomatoes, seeded and diced
1/2 bunch fresh cilantro, chopped
Juice of 1 lime

Dijon aioli:
1/3 cup light sour cream
1/3 cup light mayo
2 tablespoons dijon mustard
2 dashes hot sauce

1/2 green cabbage, shredded
1/2 cup slivered almonds, toasted
1 avacado, sliced


1. Combine all salsa ingredients and set aside (keep at room temperature).

2. Combine aioli ingredients and place in the refrigerator.

3. Preheat oven to 350. Season tilapia with salt and pepper.
 4. Spray a non-stick skillet with cooking spray and brown tilapia (2-3 minutes per side). 
5. Lay tilapia on a baking sheet and drizzle with olive oil. Bake 10 minutes (or until completely cooked through).

6. To serve, spread aioli on each tortilla. Top with slivered almonds, cabbage, tilapia, mango salsa and avocado.

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