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.
The 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 chopped red bell pepper, about 1/2 c.
1/2 c. red onion, diced small
juice of 1 lime
The Fish Tacos
Note: both cooking methods start with frozen fish.
Sous Vide
To sous vide the fish, leave it in the vacuum-sealed packets and cook for 1 hour at 140 degrees.
2 lbs. mild, white fish such as tilapia, swai, or whitefish
Cut open the packets, drain, flake, and season the fish.
1 t. salt
1 t. chili powder
1/2 t. garlic powder
Broil
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.)
Serving
In the last few minutes of broiling or sous vide, 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.
Find other sous vide recipes here.
Fish Tacos With Mango Salsa
Equipment
- sous vide stick
Ingredients
The Mango Salsa
- 2 cups mangoes chopped, about 2 mangoes
- 1 jalapeno diced
- 1/2 cup cilantro chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup red onion minced
- 2 tablespoons lime juice 1 lime
The Fish Tacos
- 2 pounds mild, white fish tilapia or swai
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 16 corn tortillas
- avocado
- cheese
- sour cream
Instructions
The Mango Salsa
- Toss the salsa ingredients together in a bowl and chill for at least an hour before serving.2 cups mangoes, 1 jalapeno, 1/2 cup cilantro, 1/2 cup red bell pepper, 1/2 cup red onion, 2 tablespoons lime juice
The Fish Tacos
- Note: Both methods start with frozen fish.
- To sous vide the fish, leave it in the vacuum-sealed packets and cook for 1 hour at 140 degrees. Cut open the packets, drain, flake, and season the fish.2 pounds mild, white fish, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon garlic powder
- To broil the fish, preheat the broiler. Set the fish fillets on a cookie sheet and broil for about 7 minutes. Drain off any juice and season (see above step). Then, broil until the fish flakes easily, about another 7 minutes.
- Heat the corn tortillas for 1 1/2 minutes in the microwave between damp paper towels. Keep them warm as you assemble the tacos.16 corn tortillas
- Assemble the tacos with the flaked fish, mango salsa, and any other toppings you'd like.avocado, cheese, sour cream