Ingredients with Measurements:
- 1 lb white fish (such as tilapia or cod), cut into small pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
For the Mango Salsa:
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the diced mango, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Mix well and set aside.
2. In another mixing bowl, combine the fish pieces, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Mix well to coat the fish evenly.
3. Heat a non-stick skillet or grill pan over medium-high heat. Add the fish pieces and cook for 3-4 minutes on each side, or until cooked through and lightly browned.
4. Warm the corn tortillas in the microwave or on a skillet.
5. To assemble the tacos, place a spoonful of the shredded cabbage on each tortilla, followed by a few pieces of the cooked fish. Top with a spoonful of the mango salsa and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet or grill pan: medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories per serving: 180
- Total fat: 4g
- Total carbohydrates: 25g
- Protein: 12g
Substitutions for ingredients:
- Any firm white fish can be used instead of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of cabbage.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use a different fruit salsa, such as pineapple or peach salsa.
- Make the tacos with shrimp instead of fish.
Tips and tricks:
- Make sure the fish is dry before seasoning and cooking to prevent it from sticking to the pan.
- Use a non-stick skillet or grill pan to prevent the fish from sticking.
- Warm the tortillas before assembling the tacos to make them more pliable.
Storage instructions:
- Store any leftover fish and mango salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in a skillet or microwave until heated through.
- Serve the mango salsa cold.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and fresh cilantro for garnish.
Garnishes:
- Lime wedges
- Fresh cilantro
Pairings:
- Serve the tacos with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish sticks to the pan, try using more oil or a non-stick spray.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fish tacos originated in Baja California, Mexico in the 1960s.
Flavor profiles:
- The fish is seasoned with chili powder, cumin, and garlic powder for a spicy and savory flavor. The mango salsa adds a sweet and tangy flavor to the tacos.
Serving suggestions:
- Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican