Fish Tacos with Mango Tomato Salsa
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Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • 1 ¼ lb skinless cod, haddock or snapper fillets
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp Cajun spice, or to taste
  • 1 cup shredded lettuce ( I used mixed baby kale)
  • 12 corn flour tortillas (I used medium soft flour tortillas)
  • Hot pepper sauce to taste (optional)
Salsa
  • 1 cup diced ripe mango
  • 1 large tomato, diced
  • 2 green onions, very thinly sliced
  • 2 tbsp chopped fresh cilantro or mint
  • 1 tbsp lime juice
  • 1 tsp sugar
  • Salt to taste
Instructions
  1. Place salsa ingredients in a bowl. Cover and refrigerate until needed.
  2. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
  3. Cut the fish fillets into ¼-inch cubes and place in a bowl. Add the lime juice, oil and Cajun spice and toss to combine. Arrange the fish in a single layer on the prepared pan. Bake, uncovered, 8-10 minutes or until the fish is cooked. Make sure not to overcook the fish.
  4. Warm the tortillas in the microwave. Divide the lettuce on each tortilla. Top each tortilla with cubes of fish and salsa. Sprinkle with hot sauce, if preferred.
  5. Enjoy!
Notes
Recipe by Eric Akis as featured in the March 3, 2014 edition of “The Province”.
Recipe by Salu Salo Recipes at https://salu-salo.com/fish-tacos-mango-tomato-salsa/