Looking for a way to brighten up January's cold Winter evenings? How about spicy fish tacos with a tropical salsa?! The fish, in this case it's red snapper, is grilled instead of fried, making for a taco that is healthier and more fresh than its street food counterpart. The salsa is a mix of sweet mangoes, crunchy red onion, and hot serrano chiles. Serve with tortilla chips, guacamole, and cold beer for a meal perfect to enjoy while watching this weekend's NFL playoffs. To check out the scrumptious recipe, read more.
For the mango salsa:
1/2 cup finely diced mango
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/2 Serrano chile pepper, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1/4 teaspoon kosher salt
1 pound red snapper fillets
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 teaspoon extra virgin olive oil
8 (6-inch) corn tortillas
2 cups "Pickled" Red Cabbage or shredded raw red cabbage
2 lime wedges
- In a medium bowl, stir together the salsa ingredients. Taste and adjust the seasoning if necessary. Cover tightly with plastic wrap and let stand at room temperature for at least 30 minutes or up to 4 hours.
- Meanwhile, season both sides of the fish with cumin, salt, and pepper. Brush both sides with oil. Heat a grill or a grill pan over medium-high heat until hot but not smoking.
- Grill the fish, turning once, until just opaque in the center but not flaking, about 4 minutes on each side. Transfer the fish to a cutting board and cut into chunks.
- While the fish is cooking, heat the corn tortilla on the grill until hot, about 30 seconds on each side. Transfer each tortilla to a plate and stack between layers of aluminum foil to keep warm.
- Divide the fish chunks among the 8 tortillas. Top each with 1/4 cup of the red cabbage and 1/4 cup of the mango salsa. Squeeze lime juice over each taco and serve hot.
- Fish, Main Dishes