California Fish Tacos With Dry Roasted Peppers And Mango Recipes

FISH TACOS WITH MANGO SALSA

Fish Tacos With Mango Salsa image

Make and share this Fish Tacos With Mango Salsa recipe from Food.com.

Provided by 1PugMom2

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces skinless fish fillets
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrots (coleslaw mix) or 1 1/2 cups shredded cabbage
8 taco shells, warmed according to package directions
1 recipe mango salsa

Steps:

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

Nutrition Facts : Calories 301.5, Fat 13.2, SaturatedFat 2.8, Cholesterol 49.6, Sodium 277, Carbohydrate 23.4, Fiber 2.5, Sugar 3.3, Protein 21.8

CALIFORNIA-STYLE FISH TACOS

California-Style Fish Tacos image

Make and share this California-Style Fish Tacos recipe from Food.com.

Provided by loveleesmile

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

6 skinless mahi mahi fillets (6 to 8 oz. each)
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh coarse ground black pepper
18 tortillas (homemade or store-bought)
1 cup medium-dice tomatoes (seeded before dicing)
4 teaspoons minced red onions
1/2 teaspoon red wine vinegar
1/2 canned chipotle pepper, minced
salt, to taste
1 tablespoon cilantro, chiffonade
2 ripe avocados (peeled and pitted)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Steps:

For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
For the pico: Combine all ingredients in a bowl, and stir to combine.
For the Avocado Cream: Place in a food processor, and blend until smooth.

Nutrition Facts : Calories 1552.7, Fat 54.2, SaturatedFat 13.4, Cholesterol 236, Sodium 3171, Carbohydrate 175.8, Fiber 17.3, Sugar 8.5, Protein 86.2

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