Fish Tacos with Mango-Avocado Salsa
Recipe from
Ladies' Home Journal
Your kids might eat fish when it's coated with spices and served in a tortilla. This no-oven meal is great for summer days. The tacos are topped with cool fruit salsa.
Servings:
4 servings
Prep Time:
35 mins
Total Time:
45 mins
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Ingredients
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1mango, peeled, pitted and cut into 1/3-inch cubessee savings
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1firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubessee savings
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2scallions, thinly slicedsee savings
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1/2 cupcoarsely chopped fresh cilantro leavessee savings
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2 tablespoonsfresh lime juice, plus wedges for servingsee savings
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1-3/4 teaspoonskosher saltsee savings
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3 tablespoonscornmealsee savings
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1 teaspooncuminsee savings
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1 teaspoonchili powdersee savings
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1 poundwhite fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubessee savings
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4 tablespoonscanola oilsee savings
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16 (6 inch)corn tortillassee savings
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2jalapenos, halved, ribs and seeds discarded, thinly slicedsee savings
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Hot sauce (optional)see savings
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Directions
1.
Place mango, avocado, scallion, cilantro, juice and 1/2 teaspoon salt in a bowl; toss gently, for salsa. Set aside.
2.
Combine cornmeal, cumin, chili powder and remaining 1-1/4 teaspoons salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.
3.
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.
4.
Heat remaining 2 tablespoons oil in same skillet. Add jalapeno and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Soon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.
Nutrition information
Per serving: Calories 620, Total Fat 27 g, Saturated Fat 3 g, Cholesterol 36 mg, Sodium 1093 mg, Carbohydrate 67 g, Fiber 8 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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