Fish Tacos with Mango & Sweet Pepper Salsa

"A light version of traditional fish tacos.  Packed with
fresh flavors.  Substitute shrimp or chicken if you prefer!"

4 white fish fillets (sea bass, mahi-mahi, grouper, hake, red snapper)
12 corn tortilla shells
3 Tbs. olive oil
2 cups cabbage, thinly sliced
1 fresh mango, peeled and cubed
1/2 cup sweet peppers (red, orange, yellow), chopped
1/2 cup cherry tomatoes, quartered
1/3 cup red onion, diced
3 Tbs. green onion, chopped
2 limes (1 juiced, 1 cut into small wedges)
Sea salt to taste
1/4 cup cilantro (optional)

1.     In a glass bowl, combine mango, peppers, tomatoes, red onion, and green onion.  (Add cilantro to change up the flavor and add a Mexican twist.)  Squeeze the juice of one lime over salsa, stir and salt to taste.

2.     Grill fish until opaque and flakey.  Cover with foil to keep warm.

3.     Heat a large skillet over medium heat.  Lightly brush tortillas with oil and heat for 1-2 minutes on each side.

4.     Divide cabbage between the tortillas.

5.     Gently flake fish into chunks and divide between the tortillas.

6.     Spoon salsa over fish.

7.     Plate tacos; add a few lime wedges.

8.     Serve and enjoy!


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