FISH TACOS w/ MANGO SALSA
INGREDIENTS
SERVES 4
MANGO- BLACK BEAN SALSA
2 LARGE RIPE MANGO'S, PEELED, PITTED AND CHOPPED
1/4 CUP MINCED RED BELL PEPPERS
2 TABLESPOONS LIME JUICE
1 TABLESPOON CHOPPED FRESH CLLANTO
2 GREEN ONIONS, SLICED THIN RINGS (TOPS ONLY)
1/4 CUP FINELY DICED RED ONION
1/4 CUP PICKLED JALAPENO RINGS
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/4 TO 1/2 CUPS COOKED BLACK BEANS (FROM CAN IS OK)
FILLING FOR SHELLS
1 LB HALIBUT, COD OR TILAPIA FILLETS, RINSE & PAT DRY
1 TEASPOON CHILI POWDER
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON MEXICAN OREGANO
1/2 TEASPOON GARLIC SALT
1/2 CUP VEGETABLE CORN OIL
8 CORN TORTILLAS, * WARMED
2 CUPS FINELY SHREDDED GREEN OR RED CABBAGE
1/2 CUP CRUMBLED COTIJA OR QUESO FRESCO OR MONTEREY JACK
* HEAT THE VEG OIL IN A DEEP SKILLET
ONE BY ONE PLACE THE TORTILLAS IN
AND COOK ON ONE SIDE 10-15 SECONDS
TURN WITH TONGS COOK FOR 10 SECONDS
THEN PLACE ON PAPER TOWELS TO DRAIN
REPEAT TILL ALL ARE DONE
SHOULD BE PLIABLE BUT SLIGHTLY CRISP READY TO FILL
DIRECTIONS
PREHEAT OVEN TO 425 F
STIR TOGETHER IN LARGE BOWL AND SET ASIDE
MANGO,BELL PEPPERS, LIME JUICE, CLLANTO, ONIONS. JALAPENO
PLACE FISH FILETS ON 2 LG SHEETS PARCHMENT PAPER ***SEE COOKS NOTE
STIR TOGETHER DRY SEASONINGS IN SMALL BOWL
SPRINKLE OVER FISH
BRING EDGES OF PAPER TOGETHER AND FOLD TWICE
FOLD ENDS OVER TO ENCLOSE
PLACE ON BAKING SHEET AND BAKE 15 TO 18 MINUTES
OPEN CAREFULLY TO LET STEAM ESCAPE
PLACE EQUAL AMOUNTS OF FISH IN EACH TORTILLA
TOP WITH CABBAGE, CHEESE AND SALSA
***COOKS NOTE***
IF YOU PREFER YOU CAN SKIP THE PARCHMENT AND GRILL OR FRY IN SKILLET