Recipe: Fish Tacos

Fish Tacos
Recipe type: Entree
Serves: 2
  • 1 tablespoon olive oil
  • 1 mango, diced
  • 1 tomato, diced
  • ½ purple onion, diced
  • 1 jalapeno, diced (optional)
  • 1 handful of cilantro, diced
  • 2 fillets of white fish (tilapia, halibut, etc)
  • 1 lime, cut into wedges
  • 1 (16-ounce) can of black beans, drained and rinsed
  • 4 corn tortillas
  • Pinch of cayenne
  • Pinch of garlic powder
  • Pinch of cumin
  • Pinch of salt
  1. In a large skillet, heat the olive oil over a medium-high setting; swirl to coat the pan.
  2. Sprinkle the seasonings on the fish and add it to the skillet; cook until firm and opaque, about 2-3 minutes on each side.
  3. Remove the fish from the skillet, cut each fillet in half (lengthwise) and set aside.
  4. Meanwhile, in a bowl combine the mango, tomato, onion, jalapeno, and cilantro.
  5. Using the same skillet over medium heat, warm the tortillas one at a time, using the residual oil.
  6. To one tortilla, add 2 fillet halves, a scoop of mango salsa, a scoop of black beans.
  7. Squeeze a lime wedge over-top and serve.

I was scared of fish tacos, but I tried it and this has turned into one of my very favorite recipes! It’s quick, and full of clean, fresh flavors!

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