Fish Tacos with Mango Salsa
April 26, 2018
Fish Tacos are just what’s needed for a hot spring night!
We need to thank our friends at Yummly for this irresistible fish tacos recipe. The catfish is great but try it with another white fish such as Alaskan Cod. Enjoy!
- 1 pound catfish
- 1 tablespoon cajun seasoning
- 1 mango (ripe, peeled and diced)
- 1/2 cup cilantro (minced)
- 1/2 cup red onion (minced)
- 1/4 cup fresh lime juice (1-2 limes)
- 1 jalapeno (minced, removed seeds and stem for mild salsa)
- 1 teaspoon canola oil
- 12 corn tortillas
Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.
While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium bowl. Season with salt and pepper to taste.
Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
Divide the fish between the tortillas and top with mango salsa to serve.