FISH TACOS WITH MANGO TOMATO SALSA, AVOCADO, AND CREMA
Ingredients
¼ cup olive oil
2-pounds white fish (haddock, tilapia, cod)
2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
2 cups Mexican mix shredded cheese
8, 8” flour tortillas (or corn for gluten-free)
Mango Salsa (see recipe below)
2 avocados, meats removed from the shell and sliced
Mexican Crema sauce (see recipe below)
Mango Tomato Salsa
2 large very ripe mangoes, peeled and chopped
1 pint grape tomatoes, cut in quarters
1 small onion, chopped
2 cloves garlic, minced
1 jalapeño, chopped (seeds included unless you like less spice, then seeds removed)
½ cup fresh cilantro leaves, chopped
Juice from one lime
¼ cup olive oil
1 tablespoon brown sugar, packed
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
Mexican Crema
1 cup sour cream
1 cup heavy cream
1 teaspoon salt
Instructions
Heat olive oil in a large non-stick skillet over medium heat. Sprinkle Cajun seasoning over fish and rub into the flesh (the seasoning is spicy, so use carefully depending on how much heat you like). Place seasoned filets in the skillet and cook about 2 minutes per side until just cooked through. Liberally sprinkle the cheese the fish, reduce heat to low, and cover the pan. Once cheese is melted, turn off the heat but keep covered until ready to use.
Lightly brush each tortilla with oil on both sides. Please one by one in a hot non-stick skillet and toast on each side until lightly browned, about 2 minutes.
To assemble tacos, place a small piece of fish down the center of each tortilla. Top with about 2-3 tablespoon salsa, several slices of avocado, and drizzle with the crema (about 2-3 tablespoon). Devour
Mango Tomato Salsa
Mix all of the ingredients together in a large bowl and toss to combine.
Layer all ingredients in order in medium size bowl and toss. Let stand 30 minutes for flavors to marry.
Mexican Crema
Whisk all ingredients in a small bowl until smooth.
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