fish tacos & mango salsa

It’s Taco Tuesday, and you’re wondering what kind of tacos to make and what recipe to use. Look no further, these fish tacos are the answer to all of your worries. These fish tacos are quick, easy, and so delicious. What more could you want from a weeknight recipe?

Fish Tacos and Mango Salsa

Total time: 30 minutes

Hands-on time: 30 minutes

Serves: 4

Ingredients

For the fish:

4 white fish fillets (cod, sole or haddock work well)

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1 tsp salt

½ tsp cayenne pepper

2 tbsp extra virgin olive oil

For the chipotle crema:

¾ cup Greek yogurt

1 clove garlic

1 chipotle pepper

Juice of 1 lime

1 tbsp honey

½ tsp salt

For the mango salsa:

1 mango, diced

1/2 cup cucumber, diced

1/3 cup red onion, diced

1 tbsp jalapeño, diced

Handful of cilantro

Juice of 1 lime

½ tsp salt

To assemble:

Corn tortillas (2-3 per person)

Avocado, diced (optional)

Purple cabbage, thinly sliced

Cilantro

Jalapeño, thinly sliced

Lime wedges

Instructions

1. Preheat oven to 400 degrees F. Combine the cumin, chili powder, paprika, salt and cayenne pepper. Arrange the fish on a non-stick baking tray or parchment paper. Brush both sides of the fish with extra virgin olive oil, and cover both sides with the spice rub. Bake for 8 minutes. Turn the oven to broil to brown the top for about 1 minute. Be careful not to overcook!
2. Prepare the chipotle crema by combining the Greek yogurt, chipotle peppers, honey, lime juice, and salt in a blender.
3. Prepare the mango salsa by combining the diced mango, cucumber, red onion, cilantro and diced jalapeño in a bowl. Add the juice of 1 lime and season with salt. Taste and adjust seasoning as required.
4. Toast the tortillas gently in a hot pan on the stove or on the barbecue.
5. Assemble: place the fish on the tortilla. Top with mango salsa, purple cabbage, avocado, the chipotle crema, jalapeño, and fresh lime. Eat!