Make your own quick salsa, and not just any typical salsa – one with fresh fruit and creamy avocados. These fish tacos wrap all the good things right in your tortillas.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: fish tacos, mango avacado salsa, mango salsa
1firm-ripe avocadopeeled, pitted and cut into ⅓-inch cubes
2scallionswhite and green parts thinly sliced
½cupchopped fresh cilantro
2tablespoonfresh lime juiceplus wedges for serving
1¾teaspoonkosher salt
3tablespooncornmeal
1teaspooncumin
1teaspoonchili powder
1lbwhite fishsuch as halibut or flounder, skin and bones discarded, cut into ¾-inch cubes
4tablespooncanola oil
16(6-inch) corn tortillas
2jalapeñoshalved, ribs and seeds discarded, thinly sliced
Hot sauceoptional
Instructions
For salsa: place mango, avocado, scallion, cilantro, juice and ½ teaspoon salt in a bowl; toss gently. Set aside.
Combine cornmeal, cumin, chili powder and remaining 1¼ teaspoon salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.
Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.
Heat remaining 2 tablespoons oil in same skillet. Add jalapeño and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.
Notes
The cornmeal forms a delicious crispy coating. Fish cooks so quickly, you only need to cook it a few minutes in a hot skillet.