Fish Taco & Mango Salsa Recipe New Mexico

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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!

LIke Rubio's or like these restaurants!

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Comments 9 comments

NMLady profile image

NMLady 3 years ago from New Mexico & Arizona Author

Thanks peachpurple! It is quite tasty if I do say so!


peachpurple profile image

peachpurple 3 years ago from Home Sweet Home

this mexican food looks delicious. Voted up


1sams @sues 5 years ago

I love this salsa! Thanks!


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Thanks Eiddwen!


Eiddwen profile image

Eiddwen 5 years ago from Wales

Sounds delicious and I will let you know how I get on here.

Take care

Eiddwen.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

thanks Sally, let me know how they turn out! BTW you can also make this with fish sticks baked in the oven....that way kids will try them too!


Sally Hershberger 5 years ago

Can't wait to try this. I love fish tacos. At first my husband would eat them but I thought they sounded awful. Then one day I decided to try them and I've been hooked (pardon the pun) ever since. And, mango salsa is my all time favorite. I will be going to the grocery store today so will pick up ingredients. But, we have some tilapia filets already in the freezer so I'm going to give it a try with the tilapia.


Justsilvie 5 years ago

This looks and sounds delicious!


Wesman Todd Shaw profile image

Wesman Todd Shaw 5 years ago from Kaufman, Texas

I totally love all kinds of salsa, and I've had fish tacos several times - LOVE IT.

That looks all so totally awesome and so much more healthy than "most" food these days.

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