Fish Tacos w/ Mango Salsa

These are sooooooo tasty. Light and fresh for the summer and great for leftovers too! You can use any white fish - rockfish, mahi mahi, snapper, tilapia, halibut, etc. Don’t miss my tip below for how to make your store-bought tortillas taste like fresh restaurant tortillas!

Don’t mind the pic of the half-eaten taco on the left. My husband couldn’t wait…Makes about 6 tacos.

Ingredients:

Fish & Fish Rub:

• 1 lb white fish of choice (I used rockfish)

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp salt

Mango Salsa:

• 1-2 mango depending on size, diced

• 1 jalapeno, diced (remove seeds for a milder flavor)

• 1/4 medium red onion, diced

• 1/4-1/2 red bell pepper, diced

• 1/4 cup chopped cilantro

• juice of one lime

• salt to taste

Cabbage Slaw:

• Half a head of red cabbage, thinly sliced

• 1/4 cup low fat mayonnaise

• 1/4 cup plain greek yogurt

• Optional: 2 tsp apple cider vinegar

• 2 -3 tbsp lime juice (to taste)

• 1/4-1/2 tsp chili powder (to taste)

• Salt to taste

• Water to thin out if needed

Other:

• 6 corn tortillas

• Chopped avocado

Directions:

Mango Salsa: Chop all ingredients and mix together. Taste and set aside/refrigerate until ready to serve.

Cabbage Slaw:

1. Add sliced cabbage to a medium bowl.

2. In a small bowl, mix together everything except the sliced cabbage. Whisk well. It should be about the consistency of salad dressing.

3. Add the dressing to cabbage and mix well. Refrigerate/set aside until ready to serve.

Fish:

1. Generously rub the fish fillets with the rub - don’t skimp! It’s not too spicy so go nuts!

2. Grill or pan fry the fish (I spray a skillet with nonstick spray).

   1. White fish usually cooks pretty quickly and should only need 3-4 min per side depending on thickness of fish.

   2. Cook until the fish turns from clear to white/opaque. It should start to flake easily.

3. Remove from pan and cut into strips - it will be flaky so do the best you can!

Tortillas: The below trick will bring moisture back into the tortilla and rehydrates them.

1. Fill a medium bowl with warm water.

2. Take a nonstick skillet and get it super hot on the stove - no need for spray.

3. One-at-a-time soak the tortilla in the warm water for about 30 seconds.

4. Transfer to the piping hot pan and cook about 30 seconds each side — note if your pan isn’t piping hot, the tortilla may stick. Keep it there until the pan gets super hot and then try to flip.

5. If you’re not ready to eat, wrap the tortillas in tinfoil (all together) and keep warm in the oven (~180 degrees).

Stack all the above ingredients on top of your tortilla and enjoy!