Fish Taco & Mango Salsa Recipe New Mexico
Fish Taco and Mango Salsa Recipe
The first time I had fish tacos I was on Margarita Island Venezuela. We had them on the beach. A fisherman came up and sold the fish to the taco stall and he filleted and made them right there and then.
What a great memory!
The second time I had them was at Rubio’s Mexican Grill in Phoenix, Arizona. They were pretty darn good there too.
When you have something you love this much and it is good for you, you should learn how to make it don’t you think?
So, I did learn how to make them.
This recipe looks so simple but it has taken some time to find the right fish and ratio of ingredients. Also, you simply MUST have the mango salsa as it is the special flavor kicker here!
Make-up the Mango Salsa and have it resting for at least 15-minutes before you serve it. Those fifteen minutes allow the juices to flow and mingle in the salsa.
Mango Salsa Recipe
Chop up one mango
Add ¼ C. chopped onion
Add ¼ C. chopped fresh roasted mild chilé
Gently fold together
Squeeze ½ of a lime on the mixture
Gently fold together
Salt to taste
Gently fold together
Taste and adjust salt if needed
Set aside for the fifteen minutes, tightly covered with plastic wrap
Fish Taco Recipe Ingredients
Two Gorton's frozen fish fillets, a white fish or other mild tasting fish is fine. Skin and bones removed.
You may also use a fresh fish here if you live near an ocean!
¼ chopped onion
2 chopped small garlic cloves
1-2 T. lemon juice
Two flour tortillas
1-2 t. mayonnaise
1 cucumber
(Hint: you could use chopped up cabbage here but the cucumber is best, I think.)
Fish Taco Recipe Preparation
First cut the cucumber in half length-wise. Scoop out the seeds. Slice the cucumber and place in a colander, and salt the cucumber. Let it sit while you make the fish.
You will rinse the cucumber and pat it dry and serve next to and on the fish tacos.
Heat up a non-stick skillet.
Sauté the onion and garlic until transparent
Add the fish fillets and the lemon juice
Sauté until done
Reserve covered so the fish stays hot.
Place a flour tortilla in the hot pan and once it starts ‘puffing up’ flip it over to brown the second side.
Place the fish, cucumbers, a bit of mayonnaise and the mango salsa in the hot tortilla.
This is some good eating!
I served it with a brown rice that I had added some home made salsa. See the salsa link below.
We easily eat two of these!
Make your own Salsa
- Roasted Tomato Salsa
Roasted Tomato Salsa from New Mexico