Fish Tacos with Mango-Avocado Salsa
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.
Ingredients
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1 mango, peeled, pitted and cut into 1/3-inch cubes
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1 firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubes
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2 scallions, thinly sliced
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1/2 cup coarsely chopped fresh cilantro leaves
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2 tablespoons fresh lime juice, plus wedges for serving
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1-3/4 teaspoons kosher salt
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3 tablespoons cornmeal
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1 teaspoon cumin
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1 teaspoon chili powder
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1 pound white fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubes
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4 tablespoons canola oil
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16 (6 inch) corn tortillas
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2 jalapenos, halved, ribs and seeds discarded, thinly sliced
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Hot sauce (optional)
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
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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