Spicy Fish Tacos with Mango Salsa Recipe Video
Summary
Ingredients
| For the spanish style dry rub: | ||
| Kosher salt | 3 Tablespoon | |
| Dry oregano | 1 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Crushed red pepper flakes | 1 Teaspoon | |
| Onion powder | 1 Tablespoon | |
| Garlic powder | 1 Tablespoon | |
| For the fish tacos: | ||
| Tilapia filets | 3 Medium | |
| Olive oil | 2 Tablespoon | |
| Cabbage | 1 1⁄2 Cup (24 tbs), shredded | |
| Flour tortillas | 6 Medium | |
| White cheddar cheese | 1⁄2 Cup (8 tbs), shredded | |
| For the salsa: | ||
| Mangoes | 2 Medium, peeled and diced | |
| Sweet onions | 1⁄2 Large, dice | |
| Scallions | 3 Tablespoon, dice | |
| Red bell pepper | 1⁄2 Medium | |
| Jalapeno | 1 Medium, seeded, thinly sliced | |
| Fresh cilantro | 3 Tablespoon, chop | |
| Lime | 1 Medium, juiced | |
| Kosher salt | To Taste | |
| Cracked black pepper | To Taste | |
Nutrition Facts
Serving size
Calories 566 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 49.2 mg16.4%
Sodium 5017.3 mg209.1%
Total Carbohydrates 70 g23.3%
Dietary Fiber 9.4 g37.5%
Sugars 29.1 g
Protein 28 g55.5%
Vitamin A 67.7% Vitamin C 142.1%
Calcium 27.3% Iron 29.2%
*Based on a 2000 Calorie diet
Directions
1. For the Spanish Style Dry Rub: In a small bowl, mix the kosher salt, dry oregano, chili powder, cumin, red pepper flakes, onion powder and garlic powder.
2. Season the tilapia with this mix.
MAKING
3. Heat the olive oil in a skillet and saute the seasoned fish. Saute on both sides until cooked.
4. For the Salsa: In a bowl, add the diced mangoes, sweet onions, scallions, red bell pepper, jalapeno, cilantro, lime juice and salt and pepper and toss well. Set aside.
5. When the fish is cooked, break into chunks using a fork.
6. Place the fish chunks on flour tortillas. Add half a handful of shredded cabbage and some white cheddar cheese.
7. Add the mango salsa over the cheddar.
SERVING
8. Serve as main course.
Chef
