Tacos are the perfect food. Really, think about it. Easy meal check, weeknight meal check, kid-friendly meal check, healthy meal check. That ticks all the boxes if you ask me 🙂 With everyone staying home and working and watching kids and dogs and cats and making sure nobody gets within a mile and half of the ranch… it’s all exhausting. I’d say that calls for some quick easy and delish meals.
What do you think?
Fish Tacos with Mango Salsa
Many people think tacos have to be corn tortilla either hard or soft. But sometimes ya just don’t have the corn in the casa 😉 so ya gotta make due. So if all you have is flour tortillas, make this into a taco that is cleverly disguised as a burrito 😉
- 1 1/2 lbs of cod or other white fish
- 1 tsp smoked paprika
- 2 Tablespoons of Original Canary Island Garlic Herb Olive Oil
- 1 lime in wedges
- 2 tablespoons of olive oil
- red cabbage or romaine
- This picture has scallions but you don’t really need them.
When I make my fish tacos I only use the Canary Island Olive Oil and leave out the paprika but, it’s good either way. This pic also has a bit of cheese on top but if you’re dairy-free like me, just leave it off.
Okay, onward and upward. Heat grill to 375-400 and rub the fish down with the Canary Island Olive Oil and sprinkle on paprika, if you prefer you could use a chili pepper if you really want a zippidy do dah kinda flavor. Grill for 3-5 minutes per side. (May be easier to grill inside of foil to keep all the good juice inside.) Remove from grill when finished and let sit. Squeeze the lime over the top, usually one wedge lime per piece.
This is super easy. I just cut up a mango and dice it up. If you’ve never seen the super-easy way to get the mango out of its skin. You’ll like this video
I have to admit, I usually have to buy more mango than I’m gonna use, because well, well, because I eat them before I can get them to the taco!! Okay, I said it… so get 3 just in case.
- 1 mango diced
- 1 raw jalapeno diced, wear gloves and take the seeds out (if you don’t have a jalapeno, skip it or add a little pepper flakes
- 1/4 sweet onion diced
- 1 whole Roma tomato diced
- a 3 finger pinch of cilantro chopped
- 2 Tablespoons Hot Canary Island Garlic Herb Olive Oil
Stir and let sit out, if you are eating relatively soon after making salsa, I find it has more flavor when it’s not ice-cold from the fridge.
Take your tortillas and throw them on the warm grill after you’ve cooked your fish, just enough to help them soften a bit. Layer fish on a tortilla, top with mango salsa, and shredded romaine lettuce. If you have a bit of tomato left to add on top with a little drizzle of the Lime Canary Island Olive Oil…. Deelish
Be sure and save me a bite!
Talk soon, Miriam and Kristi
Remember for a limited time we are Buying Your Shipping on 4 packs of Canary Island Garlic Herb Olive Oil. You can order on Etsy direct http://www.vigoacuisine.etsy.com or call in your order 18632897263.
Splash up a storm!