Steele (the Day)

Functional Foodie Friday: Fish Tacos with Mango Avocado Salsa

// June 10th, 2011 // Family, Functional Foodie

I was certain I had posted this recipe as it’s one of my favorite meals of all time. So when I threw them together this week I was all “Dang, I have no new food for Friday and I never even posted last week!”

Cue the repost. But I couldn’t find it. I’m apparently losing it faster than I thought.

I have a former patient who is an avid fisherman and loves to bring us his catch. So about every other month he comes in with a load of fresh crappies (pronounced CROP-peez for you land lubbers). Ron Burgundy would prefer them battered and fried, but they are such lean, petite morsels, I hate to ruin them with grease and flour.

Hence, yummy fish tacos. RB said they were “kinda hot.” Couldn’t have been that bad – he had four, then ate the scraps out of the pan as he left to go back to work.

This appears complicated. It is not. You can also make the salsa ahead of time if all the chopping is going to stress you out, but that’s the part I find the most fun! It’s imperative that you use fresh cilantro from the pot on your patio (or come and get some of mine) and to use fresh limes. None of that disappointment in a bottle, please.

Fish Tacos with Mango Avocado Salsa

Fish and marinade:
1 lb fish, your choice
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho or chipotle chili powder
1 jalapeño, coarsely chopped
1/4 cup chopped fresh cilantro

Salsa:
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 jalapeño, minced (include ribs and seeds for a more heat)
1 small cucumber, peeled and diced (about 1 cup)
1 small avocado, diced
3 tbsp chopped fresh cilantro
3 Tbsp fresh lime juice
pinch of sea salt

Cabbage slaw:
2 cups shredded cabbage
1 Tbsp apple cider vinegar
1/2 tsp salt

6-8 soft corn tortillas

Cut fish into chunks, no bigger than 2 x 2. Mix marinade ingredients and pour over fish for about 20 minutes. In the meantime, prepare and mix salsa ingredients and set aside. Sprinkle cabbage with salt and cider; toss with hands.

Cook fish in a skillet over medium high heat until opaque, using most of the marinade as you add more fish. Most of it will evaporate and concentrate the flavors.

Warm tortillas in a hot skillet. Add a portion of fish, top with slaw and salsa.

Eat. All of it.

There may be salsa left over and it’s perfectly appropriate to finish it off with a spoon. Not that I would know anything about that.

Oh, and did you need a Harper fix today? Me too. I love that she texts and Skypes!

Tea today: Yogi Super Antioxidant

 

Related posts:

1. Functional Foodie Friday: Watermelon and Peach Salsa
2. Functional Foodie Friday: Crockpot Black Bean and Chicken Tacos
3. Functional Foodie Friday: Shrimp Pad Thai
4. Functional Foodie Friday: Bean and Veggie Tacos
5. Functional Foodie Friday (leftovers): Toasted Walnut Pesto