Margarita Fish Tacos with Mango Salsa

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.

Recipe from Better Homes and Gardens
SERVINGS
4
TOTAL TIME
35 mins

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.

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

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

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
Comments
Back to Top