Lenten Dinner Series: Fish Tacos with Mango Salsa

I'm a big fan of the flavors of Mexican, Tex-Mex  and Southwestern US cuisines. Fish Tacos are a great example of the kind of healthy yet tasty fare I really enjoy most.

Though barely on the radar of "Middle America", that bastion of encyclopedic trivia Wikipedia tells me they're "popular in California, Colorado, and Washington."  Mango Salsa, while not a major traditional variety, goes great on Fish Tacos with the byplay of the sweet mango and the mild spicing with the fish.

This recipe is the kind of thing I'll usually throw together for a fairly quick, simple dinner.

Salsa Ingredients:

• Mango
• Poblano  Pepper
• Medium Onion
• Salt
• Cayenne Pepper
• Cumin
• Ground Dry Basil
• Olive Oil
• Lime Juice

Salsa Process:
Dice the mango, poblano and onion.

Lightly toss them together in a mixing bowl, then add the salt, cumin, cayenne and basil.


Add the olive oil and lime juice and gently toss the ingredients together.

Wrap and let sit for at least half an hour before serving (twelve or more hours is best for the flavors to thoroughly meld).


Taco Ingredients:

• Tilapia fillets (though really any mild fish works well)
• Romaine Lettuce
• Mango Salsa
• Shredded Monterey Jack Cheese
• Corn Tortillas

Taco Procedure:
Stack several leaves of the romaine together.

Cut them lengthwise up the middle, then parallel to that into a rough shred.

Next take the fish.

Cut it in half then julienne it.

Heat a skillet and add a light coat of vegetable oil.

Add the fish and sauté.

   
Heat another skillet and toast the corn tortillas until lightly browned.

Assemble the tacos by layering the fish, salsa, lettuce and Jack cheese on the still warm tortillas.