Test Kitchen: Fish tacos with mango salsa are sweet, spicy
May 22, 2013 at 12:22 a.m.
Tilapia Fish Tacos with Mango Salsa
Makes about seven or eight tacos
• About 1 pound of fresh tilapia fillets
• 7 or 8 corn tortillas (or flour if preferred), steamed or lightly fried
• 1 medium mango, diced small
• 1/3 cup cilantro, chopped small (optional, I know it's a love-hate ingredient)
• to 1 jalapeno, deribbed and diced (or leave seeds intact if you like the heat)
• Juice of one lemon
• Salt, pepper and paprika to taste
Season fillets with salt, pepper and paprika and set aside. Combine mango, cilantro, onion and jalapeno in a medium bowl. Add salt, paprika and the juice of half of the lemon to salsa and set aside until ready to serve. Heat a pan over medium-high heat with just a little oil or butter to prevent sticking. Flip after about three minutes or until browned. Cook for another three to four minutes or until cooked all the way through. Remove from pan and shred or portion tilapia before serving on corn tortillas with mango salsa. Enjoy.
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• WHAT: Robert's Eatery and Bakeshop
• WHERE: 1504 N. Laurent St., Victoria
• CONTACT: 361-576-0036
• HOURS: 11 a.m.-2 p.m. Monday; 11 a.m.-2 p.m. and 5-9 p.m. Tuesday-Friday; 5-9 p.m. Saturday
It's almost officially summertime, and we all know that means fresh eats and outdoor dining. And the best way to retreat from the heat is to plan a meal that's not only tasty but also refreshing.
I was in college the first time I tried this recipe, and it's still my go-to dish when I see mangos in the produce section at the grocery store. It doesn't matter if the mangos are ripe or not, the recipe always turns out a refreshing salsa.
The longer the mango salsa sits, the juicier the mix. I like to serve the salsa at room temperature, but Luke prefers it cold because the mangos firm up a little. Also, you can sub out pineapple or oranges in the salsa and use peeled and grilled shrimp instead of the tilapia.