Spicy Fish Tacos with Mango Salsa [with video tutorial]
Wonderfully delicious summer dish! Nutritious and easy to prepare – try it!
See a video of this recipe: http://www.youtube.com/watch?v=MDhJ-AULbj
The recipe is contributed by Chef Billy Parisi, check out more recipes from him at: http://searschefchallenge.com/blog/
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Thanks and enjoy the yummy yummy fish tacos!
- FISH: 3 Six Ounce Fllets of Tilapia
- 2 TBS Olive Oil
- 1 ½ Cups Shredded Cabbage
- 3-6 Eight Inch Flour Tortillas
- ½ Cup Shredded White Cheddar
- SALSA: 2 Mangos, Peeled and Diced
- ½ Sweet Onions, Diced
- 3 TBS Scallions, Chopped
- ½ Red Bell Pepper, Diced
- 1 Jalapeno, Seeded and Chopped
- 3 TBS Fresh Cilantro, Chopped
- Juice of 1 Lime
- Salt and Pepper To Taste
- Spanish Style Dry Rub: 3 TBS Salt
- 1 TSP Oregano
- 1 TSP Chili Powder
- 1 TSP Cumin
- 1 TSP Crushed Red Pepper Flakes
- 1 TBS Onion Powder
- 1 TBS Garlic Powder
1To make the Spanish Style Dry Rub simply add all dry ingredients to one bowl and mix thoroughly. (If you don’t have some of the spice, no big deal, it would still be tasty:)
2Season the tilapia on both sides using the spice blend.
3In a hot skillet add in the olive oil and pan sear the tilapia on both sides until golden brown and finished through out.
4To make the salsa, peel and chop 2 mangoes, dice ½ sweet onion, slice 3 TBS of scallions, dice ½ red bell pepper, deseed and chop 1 jalapeno, chop 3TBS of fresh cilantro and add the ingredient to a mixing bowl.
5Finish the salsa with the juice of 1 lime and salt and pepper to taste.
6Once the fish is done, use a fork to break up the fish but take care to leave it in large chunks.
7Place the fish on flour tortillas and add shredded cabbage, shredded white cheddar and mango salsa. Serve warm and ENJOY!-)
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