Cookbook Series: Fish Tacos with Mango Salsa

As part of the Cookbook Series, we will be sharing a recipe from each section to give you a little taste of what is to come if you buy the whole book!

This recipe is in Megan's section, remember how I said bold and fresh flavors, this is for sure one of those. These tacos are amazing and I have actually made this recipe a few times in the last few months. What gives it a extra kick is the cocoa chili powder blend that goes on the rub for the fish.

Ingredients:

For the Fish:

​2 teaspoons of cocoa chili powder
2 teaspoons of smoked paprika
1 teaspoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of ground pepper
1/2 teaspoon of salt
6 tilapia filets, or any other white fish

For the Mango Salsa:

1 cup of frozen mango chunks thawed
1 red pepper
1 green pepper
1/2 red onion
1/2 cup of cilantro
4 limes

10 - 6 inch flour tortilla shells (Or corn)
olive oil for cooking
salt and pepper
 
Directions:

Dice the peppers, onions and mango chunks into small pieces. Chop up the cilantro. Cut 2 limes in half width wise. In a medium sized bowl add all the diced up vegetables, mango and cilantro. Mix them well, squeeze the lime juice into the salsa and sprinkle a bit of salt and pepper and mix again. Cover with plastic wrap and place in the fridge.

In a small bowl mix together the spices. Take tilapia filets and slice them into 1/2 inch slices, place them in a large baking dish and sprinkle seasonings on top. Rub the spices all over the fish to make sure there is an even coat of spices.

Heat the olive oil in a large skillet. When the skillet is hot, place the fish pieces into it. White fish cooks fast so only cook the pieces about 1 minute on each side, or until it is no longer translucent.

When the pieces are finished cooking, set them aside on a plate until you need to assemble the tacos.

To assemble the tacos, take one tortilla shell and place 3-4 pieces of the fish on the bottom. Spoon 3 tablespoons of salsa on top. Drizzle the taco with cilantro cream dressing.

Serve and eat the tacos immediately.
 
Cilantro Cream Sauce:
 
1 cup of loosely packed cilantro (No stems)
1/2 cup of Greek yogurt
1/4 olive oil
juice from 1 lime (or more to taste)
1 clove of garlic (minced)
1/4 teaspoon of sea salt
 
In a blender or a small food processor blend all the ingredients until it is smooth. Pour into a bowl, cover with plastic wrap and place in the fridge for an hour before using. 

​I hope you will enjoy making these, I know I sure love them! Share with us a picture of your attempt at making them! We would love to see you eating these amazing fish tacos.

Stay tuned for more as we gear up for release day on May 1st!

Happy cooking!
​

Check out the latest blog posts for all the details on the release of the Cookbook and the process of making it.