Fish Tacos with Mango Salsa and Avocado Cream Sauce

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One word—yum. Remember how I was going to continue trying to find a better fish taco recipe than the one I tried a couple of months ago? Well, I found it. It’s awesome. I declare it the best I have found and am stopping my search. I give these an 8.5, and the recipe came from the fabulous annies-eats.com. I noted my changes below in bold.

Fish Tacos with Mango Salsa and Avocado Cream Sauce

Yield: about 4-5 servings

Ingredients

For the fish:

  • 2 tbsp. freshly squeezed lime juice
  • 2 tbsp. olive oil, plus more for cooking I didn’t have enough marinade, so I added more oil to make more. This is not a juicy marinade that covers the fish, just FYI
  • 3 tbsp. minced cilantro
  • ¼ tsp. cumin
  • ¼ tsp. ground chipotle powder
  • 2 cloves garlic, minced or pressed
  • Coarse salt and freshly ground pepper, to taste
  • 1½ lbs. white fish (halibut or tilapia) I used tilapia and I only fit 2 pieces into this marinade. Now, when I cooked the fish, I also sprinkled it liberally with chili powder, paprika, smoked paprika, onion powder, garlic powder, kosher salt, cumin, and oregano on both sides. This is a must for the flavorful fish I like in tacos.

For the salsa:

  • 2 mangos, pitted, peeled and diced
  • 1/3 cup diced red bell pepper I used yellow pepper and it was fine
  • ¼ cup finely chopped red onion
  • 1 tbsp. minced fresh cilantro I added more than this
  • Juice of one lime
  • Pinch of coarse salt

For the sauce:

  • 1 avocado, split and pitted
  • ½ cup low-fat greek yogurt I used sour cream and cut this in half
  • 1 clove garlic, minced or pressed
  • Juice of 1 lime
  • Coarse salt and freshly ground pepper, to taste

Corn tortillas, for serving We also added cabbage and cheese. I tried both cotija and a colby jack mix, and I almost like the cheddar flavor better with the fish.

Directions

  • To make the marinade, combine the lime juice, olive oil, cilantro, cumin, chipotle and garlic in a shallow dish or pie plate.  Season with salt and pepper to taste. Whisk together until well blended.  Place the fish in the mixture, turning to coat. Cover and refrigerate about 30 minutes.

  • While the fish marinates, make the salsa and the sauce. To make the salsa, combine all the ingredients in a medium bowl, and toss until evenly mixed. To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.

  • Add a drizzle of olive oil to a nonstick skillet and heat over medium-high heat. Add the fish to the pan in a single layer (in batches, if needed) and cook, turning once, until the internal temperature measures 135˚ F for halibut or 145˚ F for tilapia on an instant read thermometer. Transfer to a plate or serving platter and flake with a fork. Assemble into tacos with corn tortillas, fish, mango salsa and avocado sauce.

http://www.annies-eats.com/2015/04/24/fish-tacos-with-mango-salsa-and-avocado-cream-sauce/

Melissa’s Source

recipe retrieved 5/11/15 from http://www.annies-eats.com/2015/04/24/fish-tacos-with-mango-salsa-and-avocado-cream-sauce/

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