This is another really good fish recipe for non-fish lovers. The mango salsa really makes the dish, so don’t forget to make that as well! Also, I have had several people ask how to get corn tortillas not to crack and break. The secret is: buy good fresh corn tortillas from a mexican restaurant or a tortilleria, if you’re lucky enough to have one close. If you can’t access fresh corn tortillas you can make store bought ones softer by heating a little oil in a skillet and, one by one, heating them on both sides. It’s a little time intensive, but worth it. You could also use flour tortillas, but the fish pairs really well with the corn. This recipe feeds 4 adults, so if you are cooking for less people, you might want to half the recipe (I never like fish leftovers, so I try to make just enough to finish it all)
Fish Tacos with Mango Salsa
6 fillets of a mild white fish (like tilapia)
1 lime, juiced
1/2 tsp cayenne pepper
1 tbs cooking oil
salt and pepper
12 fresh corn tortillas
1/2 head purple cabbage, shredded
1 can black beans
1 cup crumbled feta (or cojita cheese)
fresh mango salsa
Prepare the fish by sprinkling both sides with cayenne pepper, salt, pepper and lime juice. Set aside and prepare all the toppings. The mango salsa can be prepared up to a day in advance.
Right before you are ready to eat, heat oil in a large skillet add fish and cook over high heat for 2-3 minutes on both sides or until it is white throughout. Gently flake the fish into bite size pieces. Serve with all the toppings so each person can add toppings to their liking.