Fish Tacos with Mango Salsa

A few years ago if you would have mentioned Fish Tacos to me, I would have looked at you with a blank stare. Inside my head I would have been telling myself' "Is that such a thing?" I should not have knocked it until I tried it. They are so good. I've tried different recipes but this is one of my favorites.

Fish Tacos

  • 2 large oranges (juiced)
  • ½ lime (juiced)
  • 3 TB olive oil
  • 1 tsp. cumin powder
  • ½ tsp. salt
  • 2 6 oz. tilapia fillets (cut in 1” chunks) Or your favorite white fish

 For the salsa

  • ½ red pepper (diced) 
  • ½ tomato (diced)
  • ½ red onion (diced)
  • ½ mango (diced)
  • ½ avocado (sliced)
  • chopped cilantro

Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.

Gently place the pieces of Tilapia into a large Ziploc bag and pour in the juice. Marinade for 2-4 hours in the refrigerator, flipping the bag over about half way through.

Next, heat some olive or coconut oil over a large skillet. When the pan is warm, add the Tilapia and cook for about 4-5 minutes on 1 side, then turning only once, finish cooking on the other side (about 8-9 minutes total)

Prepare your tacos to your liking, adding the fish, Mango salsa (be creative and add anything else you think may taste great on there!)

Here's how I made them. I added some corn to my salsa (you could also try black beans)  I left the avocado in slices. I added jalapeños to my taco. I served it over cilantro cauliflower rice on a bed of Papa Dean's Spicy Blend microgreens. Sliced green onions added a final touch or color on top.

It’s very refreshing and absolutely DELICIOUS! Once you get the marinade in the fridge, it will only take you about 10 minutes to prepare them.

No leftovers from this meal. 

Eat Good Food,

Coach Nancy

 

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