I love tacos in any form. These fish tacos are a pretty easy meal to put together, especially if you make the mango salsa beforehand.
Mango Salsa
Toss together in a bowl and chill before serving:
2 c. chopped mango, about 2 mangoes
1 jalapeno, diced
1/2 c. fresh cilantro, chopped
1/2 c. red onion, diced small
juice of 1 lime
Fish Tacos
Preheat the oven to broil and set the rack toward the top of the oven. Arrange on a cookie sheet:
2 lbs. mild, white fish such as tilapia, swai, or whitefish
I like to start with frozen fish because of how easy it is. If the fish is thawed or fresh, go ahead and season it with the following:
1 t. salt
1 t. chili powder
1/2 t. garlic powder
If the fish is frozen, set the seasonings aside for now and start to broil it. The bag said 13-14 minutes for the fish I was using, so I broiled it for 7 minutes, drained off the excess water, sprinkled the seasonings over the top, and broiled it for another 7 minutes. (Seasoning first would have meant that I lost a lot of the seasoning when I drained off the juice.)
In the last few minutes of broiling, heat 16 corn tortillas. I put mine in the microwave between damp paper towels and keep them in a tortilla warmer.
Flake the fish and serve it in the tacos with the mango salsa and any additional toppings, such as avocado, cheese, or sour cream.
