HEALTHY FISH TACOS WITH MANGO SALSA
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Provided by David3141
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g
BAJA STYLE FISH TACOS
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed, about 1 minute.
- Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g
FISH TACOS WITH MANGO SALSA
Make and share this Fish Tacos With Mango Salsa recipe from Food.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
- Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
- Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
Nutrition Facts : Calories 301.5, Fat 13.2, SaturatedFat 2.8, Cholesterol 49.6, Sodium 277, Carbohydrate 23.4, Fiber 2.5, Sugar 3.3, Protein 21.8
BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
- For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
- For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
- Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
- Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
- To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
- To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
- Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
- Preheat the broiler.
- Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
- Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
- Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
- Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.
MANGO SALSA FISH TACOS RECIPE BY TASTY
Here's what you need: boneless salmon fillet, corn tortillas, salt, olive oil, lime juice, chili powder, mexican spice mix, paprika, garlic powder, cumin, cayenne powder, avocado, mango, red onion, sour cream, lime zest, jalapeño, coriander, black pepper, garam masala
Provided by Luna Regina
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
- In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
- Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
- In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it's brown. Remove the fish from the pan and discard the skin.
- To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
- Bake tortillas for 5 minutes.
- To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
- Serve.
Nutrition Facts : Calories 573 calories, Carbohydrate 41 grams, Fat 33 grams, Fiber 11 grams, Protein 31 grams, Sugar 7 grams
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- Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
- Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.
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