Fish and Mango Salsa Tacos
I love cooking in the summer.
Grills.
Outdoors.
Fresh fruits and vegetables imported from... well, my daddy's garden or a local farm.
Light and fresh just taste right in the summer.
I thought I would share one of my all time favorite recipes that tastes just like summer to me. I cook this probably 2-3 times a month during the summer. I love it. My husband loves it. Addy, well, she tolerates it if I just give her some fish and sour cream rolled up in a tortilla with mango slices on the side. (According to Addy's taste buds anyways, sour cream makes everything better. That girl would eat the stuff straight out of the carton if I would let her.)
I got this recipe from an issue of Taste of Home (I tore the recipe out a long time ago and added it to my recipe binder, so I really don't know the issue). I still use the recipe just as it appears, except that I don't measure anything out, and this girl never has been able to afford halibut. Mahi Mahi is my preferred fish for this recipe, but any mild, white, flaky fish will do. I used Alaskan flounder when these pictures were taken. (I have also tried it with chicken breast... and it's also delicious.)
The recipe is here.
Woot Woot! Taste of Home has the recipe on their website! They did all the work of writing out the recipe. And we both get to benefit! I did include some helpful tips... so do keep scrolling.
I love this recipe. It is super easy to make... and fast. I love to make my salsa earlier in the day, so that come dinnertime all I have to do is throw the fish on the grill and warm some tortillas. Dinner in 10 minutes? Heck-to-the-yes!
By the way, did you know that when you chop cilantro, it's okay to have some stem in there? No need to tear leaves off, just rinse a couple sprigs, and chop till you get to the where there are no more leaves, and discard the ends. Easy!
Mangoes are pretty difficult to cut. So I included a picture tutorial of how to cut a mango. I have no idea if this is the "proper" way, but it is fast, easy, not very messy, and gets your mango into perfect cubes every time.
Peppers are also difficult to cut, if you want to avoid getting those pesky seeds in with your diced pepper. Here's how I cut a pepper and keep from having to pick out any seeds.
A note: Yes, you need Thai sweet chili sauce. NEED. After I discovered the stuff, it started getting added to lots of things (meat marinades, salad dressings, sauces, stir fry's...) It is GOOD. It should be located in the Asian section of your grocery store.
This taco a thing of beauty. Seriously delicious. Light and refreshing. Tastes like summer to me.
In case you don't feel up to finding the recipe link towards the top of the page, here it is again. ;)
Hope your Monday is Made!
xo
Amanda
Grills.
Outdoors.
Fresh fruits and vegetables imported from... well, my daddy's garden or a local farm.
Light and fresh just taste right in the summer.
I thought I would share one of my all time favorite recipes that tastes just like summer to me. I cook this probably 2-3 times a month during the summer. I love it. My husband loves it. Addy, well, she tolerates it if I just give her some fish and sour cream rolled up in a tortilla with mango slices on the side. (According to Addy's taste buds anyways, sour cream makes everything better. That girl would eat the stuff straight out of the carton if I would let her.)
I got this recipe from an issue of Taste of Home (I tore the recipe out a long time ago and added it to my recipe binder, so I really don't know the issue). I still use the recipe just as it appears, except that I don't measure anything out, and this girl never has been able to afford halibut. Mahi Mahi is my preferred fish for this recipe, but any mild, white, flaky fish will do. I used Alaskan flounder when these pictures were taken. (I have also tried it with chicken breast... and it's also delicious.)
The recipe is here.
Woot Woot! Taste of Home has the recipe on their website! They did all the work of writing out the recipe. And we both get to benefit! I did include some helpful tips... so do keep scrolling.
I love this recipe. It is super easy to make... and fast. I love to make my salsa earlier in the day, so that come dinnertime all I have to do is throw the fish on the grill and warm some tortillas. Dinner in 10 minutes? Heck-to-the-yes!
By the way, did you know that when you chop cilantro, it's okay to have some stem in there? No need to tear leaves off, just rinse a couple sprigs, and chop till you get to the where there are no more leaves, and discard the ends. Easy!
Mangoes are pretty difficult to cut. So I included a picture tutorial of how to cut a mango. I have no idea if this is the "proper" way, but it is fast, easy, not very messy, and gets your mango into perfect cubes every time.
Peppers are also difficult to cut, if you want to avoid getting those pesky seeds in with your diced pepper. Here's how I cut a pepper and keep from having to pick out any seeds.
A note: Yes, you need Thai sweet chili sauce. NEED. After I discovered the stuff, it started getting added to lots of things (meat marinades, salad dressings, sauces, stir fry's...) It is GOOD. It should be located in the Asian section of your grocery store.
This taco a thing of beauty. Seriously delicious. Light and refreshing. Tastes like summer to me.
In case you don't feel up to finding the recipe link towards the top of the page, here it is again. ;)
Hope your Monday is Made!
xo
Amanda