Fish Tacos with Mango Salsa

Name: Fish Tacos with Mango Salsa
Cook time: 35 min
Total time: 35 min
Ingredients: 8 corn tortillas, lightly grilled for 30 seconds to 1 minute; 1 pound firm white fish (such as halibut or snapper), cut into small pieces; 1/4 cup lime juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/4 cup olive oil; 1 ripe mango, diced; 1/2 cup diced red onion; 1 jalapeño pepper, seeded and finely chopped; 1 avocado, diced; Cilantro, chopped (for garnish); Sour cream or Mexican crema (for serving)

35 min

Flaky white fish, sweet mango, and tangy lime juice come together in a vibrant and refreshing taco filling that's perfectly balanced by the crunch of red onion and the warmth of garlic. The result is a delicious and revitalizing lunch

Ingredients

8 corn tortillas, lightly grilled for 30 seconds to 1 minute
1 pound firm white fish (such as halibut or snapper), cut into small pieces
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 cup olive oil
1 ripe mango, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and finely chopped
1 avocado, diced
Cilantro, chopped (for garnish)
Sour cream or Mexican crema (for serving)

Method

1Grill corn tortillas for 30 seconds to 1 minute and set aside.
2In a shallow dish, mix together lime juice, garlic, and oregano.
3Add fish to the marinade and coat well. Let it sit for 15-20 minutes.
4Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5Add fish to the skillet and cook for 3-4 minutes per side, until it's opaque and flakes easily with a fork.
6Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7Assemble tacos by placing a piece of fish onto a warmed tortilla, followed by a spoonful of mango salsa and a dollop of sour cream or crema.
8Garnish with chopped cilantro and serve immediately.