I am going on a trip this summer to San Diego with my sister Holly and one thing I am looking forward to is tasting fresh fish tacos from the west coast. I am sure I will have to try a few places so I can do a good comparison of their fish tacos. In the meantime I am in the Midwest where there aren’t fresh fish taco trucks so I have come up with a fish taco recipe which allows me to pretend I am on the west coast.
This is a simple recipe where I used tilapia, although other white fish I am sure would work well.
I topped the spiced fish with sweet mango and creamy avocado. One key ingredient are corn tortillas, they are a necessity when making fish tacos.
Mango & Avocado Fish Tacos
3 medium size tilapia fillets (or 2 large)
4 T EVOO
1 t salt
1 t cumin
1 t paprika
3 green onions
1/4 red onion
2 T cilantro
1/2 jalapeno (seeded)
1/2 lime (juice)
6 corn tortillas
Start by whisking together the EVOO, salt, pepper, cumin, and paprika together in a bowl. Brush the mixture onto both sides of the tilapia and set to the side.
Chop the avocado. The easiest way to do this is to slice the avocado while still in the shell.
Peel and chop the mango.
Chop the green onions, red onion, cilantro, and jalapeno. Add to a small bowl and mix in the lime juice from half a lime. Be sure to salt and pepper the mixture.
Heat a pan on medium-high heat with EVOO. Fry the fish for about 3 minutes on each side.
Once the fish is cooked. Use a fork to seperate the tilapia into small chunks.
Fry each of the corn tortillas until just golden.
200 calories per serving
2 tortillas per serving
What is your favorite protein to fill tacos with?
Do you live near a great fish taco joint?