GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
- For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
- Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
- Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
- To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams
FISH TACOS WITH MANGO SALSA
Make and share this Fish Tacos With Mango Salsa recipe from Food.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
- Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
- Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
Nutrition Facts : Calories 301.5, Fat 13.2, SaturatedFat 2.8, Cholesterol 49.6, Sodium 277, Carbohydrate 23.4, Fiber 2.5, Sugar 3.3, Protein 21.8
THE MOST EPIC GRILLED FISH TACOS WITH MANGO SALSA
Topped with fresh mango salsa, chimichurri sauce, avocado and cabbage, these are the best Grilled Fish Tacos you will try. Every bite explodes with flavor! Taco Tuesday will never be the same again.
Provided by Krista @ JoyfulHealthyEats.com
Categories Dinner
Time 25m
Number Of Ingredients 24
Steps:
- Heat grill to medium high heat, about 375°-400°F.
- In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
- Pat the cod dry, rub spice blend onto the fish.
- Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT'S GRILLING OR YOU'LL HAVE A MESS)
- Once fish is done, remove from the grill and let rest.
- To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.
- To make the chimichurri: add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice to a small blender. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
- Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.
Nutrition Facts : ServingSize 2 tacos, Calories 406 calories, Sugar 9 g, Sodium 342 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 34 g, Fiber 8 g, Protein 21 g, Cholesterol 52 mg
FISH TACOS WITH GREEN JALAPEñO SALSA & CHILLI CREAM
Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 20
Steps:
- In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
- Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
- Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.
Nutrition Facts : Calories 299 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
MANGO SALSA
This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.
Provided by IYENGAR21
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Nutrition Facts : Calories 21 calories, Carbohydrate 5.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 4.2 g
FISH TACOS WITH MANGO AVOCADO SALSA
What is so good about these are a fresh fruit salsa, avocado cream, grilled fish, and I love a light cabbage to bring it all together. Now, you can add tomato, or black olives which is one of my favorites and it is a very inexpensive easy dish. You can also add beans right to the dish which is also really good, or ... What is so nice, is make some of my black beans, just sauteed with garlic, lime, fresh peppers, cumin, onions makes an amazing quick side dish. If all that isn't enough, corn on the cob. Just throw some in the oven or on the grill. Or just wrap up in foil which is what I like to quite a bit. Just brush with olive oil, lime juice, salt and pepper mixed with chili powder. Just brushed on the corn. Wrapped and grilled. Then throw in some some yellow rice or Mexican rice on the side, cooked in chicken broth with scallions and cilantro and you have dinner for up to 6 people for hardly anything. But don't forget the margaritas. I am always saying that you can really have a great quick dinner with amazing flavor that really doesn't cost much. This is it!!
Provided by SarasotaCook
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
- Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
- Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
- The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
- Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
- Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
- Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
- Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
- Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
- Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
- If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
- That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
- Remember to make in steps. There are a lot, but nothing is hard.
Nutrition Facts : Calories 667.4, Fat 32.6, SaturatedFat 9, Cholesterol 16.9, Sodium 704.9, Carbohydrate 83.2, Fiber 14.3, Sugar 13.8, Protein 15.4
HEALTHY FISH TACOS WITH MANGO SALSA
A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish.
Provided by David3141
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 18
Steps:
- Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
- Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
- Place mahi mahi slices in taco shells and top with mango salsa.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 23.9 g, Cholesterol 62.4 mg, Fat 18.2 g, Fiber 5.5 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 289.8 mg, Sugar 8.2 g
THE ULTIMATE FISH TACOS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
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DELICIOUS MANGO SALSA FOR FISH AND MORE - TARA …
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4.8/5 (6)Total Time 35 minsCategory Main CourseCalories 58 per serving
- Mix together the tomatoes, mango, bell pepper, onion, scallions and lime juice. Stir in the cilantro and parsley and season to taste with salt. Set aside.
- Heat broiler to high. Set rack about 6 inches from the heat source. Season fish with a little salt and pepper.
- Place fish on a foil-lined broiler pan and broil for 5 to 8 minutes, depending on the thickness of your fish fillet. It is done when it is opaque all the way through and flakey.Alternatively you can grill or saute your fish.
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From foodandwine.com
Servings 4Total Time 25 mins
- In a medium bowl, toss the mango with the cilantro, garlic, lime juice and hot sauce. Season with salt.
- Light a grill and brush the grates with oil. Season the fish with salt and grill over high heat, turning once, until charred on the outside and opaque throughout, about 4 minutes per side.
- Grill the tortillas until warm and lightly charred, about 30 seconds per side. Top the tortillas with the fish and the mango salsa. Fold the tortillas over the filling and serve right away.
FISH TACOS WITH LIME CREMA AND MANGO SALSA RECIPE | …
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5/5 (5)Total Time 33 minsServings 4Calories 347 per serving
- To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
- To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.
- To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork.
GRILLED FISH TACOS WITH MANGO SALSA - IFOODREAL.COM
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4.9/5 (9)Total Time 30 minsCategory DinnerCalories 492 per serving
- In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
- In the meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
- Preheat grill or grill pan on medium high heat and add a bit of oil to coat. Cook fish untouched until white and opaque on the bottom, about 4 minutes.
QUICK FRIED FISH TACOS WITH MANGO-TOMATO SALSA - …
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5/5 (2)Category Main IngredientServings 4-6
- Cut the snapper fillets into strips. Mix the flour and Gregg's Ground Paprika together and season with salt and pepper. Dust the fish with seasoned flour. Dip in the beaten egg. Coat the fish with panko bread crumbs and place on a tray. Refrigerate while preparing the Mango Salsa.
- To make the Mango Salsa: Mix together the mango, chilli, spring onion and herbs. Stir through the lime juice. Set aside.
- Heat a little olive oil in a frying pan. Cook the crumbed fish strips in batches over medium–highheat, turning once, until golden and cooked. The cooking time will depend on the thickness of the fish.
BLACKENED FISH TACOS WITH MANGO SALSA - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (2)Total Time 10 minsCategory TacosCalories 225 per serving
- Allow fish to sit for a few minutes to come to room temperature. Meanwhile, prepare fixings (chop cabbage, slice or mash avocado, etc.).
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From pinchandswirl.com
Ratings 9Calories 107 per servingCategory Appetizer, Condiment
- Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Serve.
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5/5 (1)Total Time 30 minsCategory DinnerCalories 295 per serving
- Add mango, red onion and avocado in a bowl. Squeeze in lime juice and sprinkle with salt and cilantro. Stir until combined.
- Fill a tortilla with lettuce, a few pieces of fish and top with the mango salsa. Serve with lime wedges and cilantro. Enjoy!
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- To make the mango salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper if needed.
- To prepare your fish fillets for cooking, pat them dry with a paper towel. Then, season both sides of the fillets with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
- Place the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, lay the fish in the pan and cook for 2-3 minutes (depending on the thickness of the fillet) without moving it. Flip the fish and cook for another 2-3 minutes.
GABY'S GRILLED FISH TACOS WITH PINEAPPLE-MANGO SALSA ...
From ambitiouskitchen.com
5/5 (2)Estimated Reading Time 4 minsCategory Dinner, Fish, Gluten Free, GrillingTotal Time 2 hrs 20 mins
- First make the cabbage slaw: In a large bowl, combine the cabbages and onion. In a separate bowl, combine the vinegar, water, salt, brown sugar, oregano, and red pepper flakes.
- Pour the vinegar mixture over the cabbage mixture and stir to coat. Cover and refrigerate for at least 2 hours, and up to 8 hours, before serving.
- While your slaw is marinating, make your pineapple-mango salsa: In a medium bowl, combine the pineapple, mango, red onion, scallions, jalapeño, cilantro, chives, and lime juice. Toss to combine and season with salt and pepper. Refrigerate the salsa for 30 minutes before serving. It will keep in an airtight container in the refrigerator for up to 3 days.
- Then, make your fish: Preheat an outdoor grill or grill pan over medium-high heat. Drizzle the cod with a touch of oil, add the cumin, and season with salt and pepper.
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