Fish Taco & Mango Salsa Recipe New Mexico

Fish Taco and Mango Salsa Recipe

The first time I had fish tacos I was on Margarita Island Venezuela. We had them on the beach. A fisherman came up and sold the fish to the taco stall and he filleted and made them right there and then.

What a great memory!

The second time I had them was at Rubio’s Mexican Grill in Phoenix, Arizona. They were pretty darn good there too.

When you have something you love this much and it is good for you, you should learn how to make it don’t you think?

So, I did learn how to make them.

This recipe looks so simple but it has taken some time to find the right fish and ratio of ingredients. Also, you simply MUST have the mango salsa as it is the special flavor kicker here!

Make-up the Mango Salsa and have it resting for at least 15-minutes before you serve it. Those fifteen minutes allow the juices to flow and mingle in the salsa.

Mango Salsa Recipe

Chop up one mango

Add ¼ C. chopped onion

Add ¼ C. chopped fresh roasted mild chilé

Gently fold together

Squeeze ½ of a lime on the mixture

Gently fold together

Salt to taste

Gently fold together

Taste and adjust salt if needed

Set aside for the fifteen minutes, tightly covered with plastic wrap

Fish Taco Recipe Ingredients

Two fish fillets, a white fish or other mild tasting fish is fine. Skin and bones removed.

You may also use a frozen fish here if you are way in-land like we are!

¼ chopped onion

2 chopped small garlic cloves

1-2 T. lemon juice

Two flour tortillas

1-2 t. mayonnaise

1 cucumber

(Hint: you could use chopped up cabbage here but the cucumber is best, I think.)

Fish Taco Recipe Preparation

First cut the cucumber in half length-wise. Scoop out the seeds. Slice the cucumber and place in a colander, and salt the cucumber. Let it sit while you make the fish.

You will rinse the cucumber and pat it dry and serve next to and on the fish tacos.

Heat up a non-stick skillet.

Sauté the onion and garlic until transparent

Add the fish fillets and the lemon juice

Sauté until done

Reserve covered so the fish stays hot.

Place a flour tortilla in the hot pan and once it starts ‘puffing up’ flip it over to brown the second side.

Place the fish, cucumbers, a bit of mayonnaise and the mango salsa in the hot tortilla.

This is some good eating!

I served it with a brown rice that I had added some home made salsa. See the salsa link below.

We easily eat two of these!