Fish Tacos

The mangoes were perfect today.

I bought 3 and made mango salsa.

Fish tacos are great with mango salsa.

Coleslaw and warm corn tortillas are good with mango salsa.

Hello dinner.

I'm looking forward to eating this meal again this summer outside on the patio, this is a great summer meal. But for now, it was a nice, light change from the usual winter fare of stews, root veg and chili.

A few tips for this recipe:

1. Use perfect mangoes, they will take this taco from good to great.

2. Don't overcook the fish.

3. Warm up your corn tortillas...they're inedible otherwise... (First time I tried to use corn tortillas I did not know you were supposed to warm them first and was grossed out by the inevitable crumbly, rubberiness of a cold corn tortilla...Do warm them.)

Fish Tacos

serves 3-4 people

5 (or more) pieces of firm white fish (I used frozen, thawed cod)

salt and pepper

1 Tbsp veg oil

1/2 bag coleslaw mix or 2C shredded cabbage

1-2 Tbsp Cider Vinegar

1/2 tsp salt

2-3 mangoes peeled and diced

1/2 red bell pepper, seeded, minced

1/2 cucumber, diced

pinch cayenne pepper (optional)

salt and pepper

1 lime juiced

sour cream and warm corn tortillas for serving

Pat dry the fish and sprinkle with salt and pepper.

Warm oil in a fry pan over Med heat.

Cook fish a few minutes per side. Mine took about 8 mins total.

Chop fish into chunks and place in a bowl to stay warm.

Mix coleslaw (cabbage), vinegar and salt in a bowl and toss.

Mix mango, cucumber, red pepper, salt, pepper, cayenne, and lime juice in a bowl.

Wipe out your fish pan and warm your corn tortillas and place them in a tea towel to stay warm and soft.

Pile up your taco with all the toppings including a good smear of sour cream.

These toppings would also be good piled on top of rice instead of the tortillas. Feel free.