Margarita Fish Tacos with Mango Salsa

Ancho chili powder has a darker color and spicier flavor than regular chili powder. It adds a spicy kick to this festive feast. Black beans and seafood play a key role in these tasty tacos.



by 10  people


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Ingredients
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    1   pound 
    fresh or frozen swordfish, halibut, or mahi mahi steaks, cut 1 inch thick
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    1/2  cup 
    margarita drink mix (no alcohol)
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    1   teaspoon 
    Jamaican jerk seasoning
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    1  15  ounce can 
    black beans, rinsed and drained
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    1   
    large mango, seeded, peeled and chopped
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    2/3  cup 
    chopped seeded tomato (1 large)
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    2 - 4   tablespoons 
    snipped fresh cilantro
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    2   tablespoons 
    thinly sliced green onion (1)
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    1   
    fresh jalapeno chile pepper, seeded and chopped
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    1   tablespoon 
    lime juice
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    1/2  teaspoon 
    ancho chili powder* or regular chili powder
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    1/4  teaspoon 
    salt
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    1   tablespoon 
    cooking oil
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    8  6  inches 
    flour or corn tortillas
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    2   cups 
    shredded fresh leaf lettuce or spinach

Directions
1.
Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
2.
Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
3.
Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
Note
  • * Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
Make Ahead Tip
  • The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Variation
  • Fish Tostadas: Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.
Tip
  • Serving suggestion: Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.
Nutrition information
Per Serving: cal. (kcal) 522, Fat, total (g) 16, chol. (mg) 43, sat. fat (g) 2, carb. (g) 58, fiber (g) 7, pro. (g) 36, sodium (mg) 580, Potassium (mg) 821, calcium (mg) 232, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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