Earlier this week I posted enchiladas and was almost immediately called out by a friend for my use of flour tacos instead of corn. Obviously this depends on preference, and in the case of my Crock Pot Chicken Enchiladas, I happened to have flour tacos on hand from these mango chipotle shrimp tacos. Also, I might add, you have to fry each corn tortilla individually for enchiladas, and I’m lazy! (If you’re looking for a non crock pot enchilada recipe, check out my Enchiladas Verdes and Enchiladas Rojas, two vintage recipes from when Pop & Sizzle was Culinary Therapy!)
Back to the matter at hand. Tacos. Fish Tacos. It doesn’t get much more Cinco de Mayo or Californian than fish tacos, and these tacos are made by this mango chipotle salsa. I’ve used a variation on this salsa before for a friendly Top Chef competition with shrimp tacos, but I think I’ve finally perfected it.
1/4 cup cilantro, chopped
1/2 avocado, chopped,
2 cloves garlic, chopped
1/4 cup red onion, chopped
lime juice (1/2 lime)
1 tbsp chipotle sauce (in adobo)
There’s no real recipe to this salsa recipe. Combine all your ingredients and adapt to your personal preference. Use less chipotle if you want to keep the salsa more sweet than spicy. Set aside (or snack on until it’s fish taco time).
8 oz white fish (I used halibut, but a Mahi Mahi works too)
2 tbsp olive oil, divided
1 tsp c chile party
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
salt & pepper, to taste
cotija cheese, crumbled
corn or flour tortillas
For the fish, I went to Whole Foods and bought a whole pound of halibut and saved the rest for Teriyaki halibut with bok choy. Rub fish filet with seasonings and 1 tbsp of olive oil and set aside for at least 30-60 minutes, so the flavors can sink in.
Heat 1 tbsp olive oil in a saute pan over medium heat. When the oil is hot, add the fish and cook for 4-5 minutes on each side, depending on the thickness of your filet. It’s pretty easy to tell when fish is done (it should be opaque all the way through). With this particular dish, you can just slice it open and check if you’re worried, since you’ll be shredding up the fish anyway!
Shred fish and simply assemble your tacos with the cotija cheese and mango salsa. You can also obviously add any other toppings that pique your fancy – more avocado, red onion, rice, crema, etc.
This mango salsa is an easy, fresh addition to any Mexican dish and will definitely be making an appearance at my upcoming Cinco de Mayo party.
I mean, come on.