In an effort to try to eat more fish, we decided to try something flavorful–fish tacos with a mango salsa. We’ve made this recipe a couple of times, each time doing something a little different, but the basics are the same. There are two main steps to the tacos as we made them–the fish and the salsa–in addition to the simple task of boiling rice. For the fish:
fish fillets (tilapia works well, but you can use other types of fish)
seasoning of choice
For the fish, we simply pan fried the fillets in olive oil and spices. In our latest attempt, we decided to dip the fish in egg whites and then coat them in a flour and spice mixture before placing them in the pan. We used a cajun spice blend, but you can use just about anything you fancy. Get creative!
For the mango salsa:
1/2 a red onion
1/2 a cucumber
salt and pepper
Dice the mangoes, onion, and cucumber and place into a bowl. Tear the cilantro into small pieces and mix into the bowl. Add 2-3 tablespoons of lime juice. Add salt and pepper to taste. Mix thoroughly. You can also get creative with the salsa–feel free to add or substitute ingredients.
To assemble the tacos, place the rice in a tortilla. Add the fish and salsa. Top with a cheese of your choice. The result is a fresh and flavorful tasting dinner. We usually use small tortillas, which means one needs 2-3 tacos per person for a good meal. Again, there’s lots of room for creativity in this recipe, from using different kinds of rice (or couscous or quinoa) to the spices on the fish to the ingredients in the salsa. Just have fun with it!