fish tacos (with mango salsa)


Fish tacos are always the right choice.

Always.

I know I've already mentioned that once here before, but I thought that was worth repeating.

Now, the inspiration for these came from the incredible shrimp tacos at the Boathouse.  Seriously, they are amazeballs.  They had a delectable mango salsa on them, and I knew we definitely needed to recreate it. So we did!  We also made fresh pico de gallo and guacamole, and topped it off with a cabbage slaw.  So good.


Jordyn and I agreed that this is the thing to make if you really want to impress your friends.  You can be all like "oh ya, no big deal....I just made everything from scratch, even caught the fish too."  Well, maybe not quite that intense...but you catch our drift.  And we think it's a fun meal to cook with multiple people with all the different salsas/dips.  Try it and see!

Fish Tacos (with mango salsa)

Fish marinade
adapted from: chow.com

Ingredients:
1 pound firm white fish (such as tilapia, snapper, cod, mahi mahi, or catfish)
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
1 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper

Directions: 
1)  Place your fish in a baking dish, and squeeze half a lime over it.  
2)  Add garlic, cumin, chili powder and oil.
3)  Season with salt and pepper, and turn fish over in marinade until it's all coated.
4)  Refrigerate and let marinate for 15 minutes*.
*Don't let your fish marinade for much longer than 15-20 minutes though, as the acidity from the lime juice in the marinade will actually start to cook the fish!

To grill:
Brush the grates of your grill with oil, and heat over medium high heat until hot.
Place the fish on the grill, and cook with out moving until the underside is white and opaque; about 3 minutes.  Flip and grill the other side until it is also white and opaque, about 2 to 3 more minutes.  

To cook on the stovetop:
Cook on medium-high heat for about 3 minutes a side, until fish is white and opaque.

We served our tacos with homemade mango salsa (see recipe below), pico de gallo, guacamole, cabbage slaw (shredded red cabbage mixed with diced onion, garlic, a splash of lime juice and salt and pepper to taste).



Mango Salsa
Ingredients: 
2 mangoes
1/2 cup white (sweet) onion, diced
1/2 a lime, juiced
1 tbsp cilantro, chopped

Directions:
Peel your mangoes and cut into small chunks.
Stir together rest of ingredients, and adjust to taste.

The mango salsa is ridiculously easy, and tastes ridiculously incredible.  Feel free to play around with it, and adjust it to your own taste!  Also, make sure your mangoes are ripe, otherwise you'll have crunchy salsa.








If it were up to me, we'd have fish tacos every other night!  I'm certain I'd never get sick of them.  So many combos to try!

p.s.  â™¥ kelsey (& jordyn)