Fish Tacos with Mango Pepper Salsa
This simple recipe is a perfect way to sneak in a serving of fish each week. Cook up a couple extra filets on fish night and use them as leftovers in these tacos. The salsa offers a sweetness that is not overpowering and the peppers bring out a bright new taste as well as a providing a healthy dose of vitamin C.
Ingredients:
| White fish (halibut, basa, red snapper, or tilapia) | 4 filets | 4 filets |
| Chilli powder | 2 tsp | 10 mL |
| Cumin | ½ tsp | 2.5 mL |
| Vegetable oil | 1 Tbsp | 15 mL |
| Tortilla shells | 8 small | 8 small |
| Salsa: | ||
| Red pepper | ½ each | ½ each |
| Yellow pepper | ½ each | ½ each |
| Red onion | ½ each | ½ each |
| Mango, diced | ½ each | ½ each |
| Avocado | ½ each | ½ each |
| Cilantro, chopped | ½ cup | 125 mL |
| Honey | ½ Tbsp | 7.5 mL |
| Sesame oil | 2 tsp | 10 mL |
| Rice wine vinegar | 3 Tbsp | 45 mL |
Directions:
- In a bowl, mix vegetable oil, chili powder and cumin together. Dip the fillets in the mixture to evenly coat.
- Pan sear fillets on medium-high heat for 2-3 minutes. Flip fish and cook for another 2-3 minutes until golden brown (should flake easily with a fork).
- While the fish is cooking, prepare mango salsa.
- Mix vegetables, cilantro and mango in a bowl.
- Whisk together honey, sesame oil, and vinegar in a separate bowl, then add to the vegetable mixture.
- Add ½ of each fillet into the middle of the tortilla shell and top with the salsa.
- Fold in half and enjoy!
*Note: nutrition analysis based on Tilapia as the white fish.
Makes 4 servings (227 g / serving ) 1 serving = 2 tacos plus ¾ cup salsa
