Sunday, February 26, 2012

Super Simple, Terrifically Tasty Fish Tacos + Mango Salsa

Watercolor, pen & ink, 9" x 12"
 
I can't think of anyone who doesn't love this recipe. The secret to its savory goodness is the spicy-sweet rub that is sprinkled on the fish fillets as they cook. It gives them a smoky flavor with a hint of heat and a touch of spice. Contrast that with a cool yogurt-lime coleslaw, and you have a fish taco to die for! And best of all, it only takes 20 minutes from the time you take the fish out of the fridge to the moment you lift that taco to your mouth and take the first heavenly bite. So, grab a jar of McCormick Grill Mates Sweet and Smoky Rub and give it a try. Here's the recipe...
Fish Tacos

Ingredients:
1 pound fresh or frozen skinless cod, orange roughy, tilapia, or other fish fillets
1 T. olive oil, vegetable oil, or butter
1-2 T. McCormick Grill Mates Sweet and Smoky Rub

2 T. mayonnaise
2 T. plain yogurt
1 tsp. fresh lime juice
2 cups coleslaw mix, shredded cabbage, or shredded lettuce

8 6-inch flour tortillas or crisp taco shells
1-2 cups grated cheddar cheese
Salsa

Directions:
1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. If fillets are thick, cut crosswise into ¾” thick slices.
2. Heat oil in a large skillet, and arrange fish fillets to cook. Sprinkle generously with McCormick Grill Mates Sweet and Smoky Rub. When fillets are almost opaque, flip them over and sprinkle again with the Rub. Continue sautéing until the fish flakes easily with a fork.
3. Meanwhile, stir together the mayonnaise, yogurt, and lime juice. Add coleslaw mix or shredded cabbage/lettuce. Toss to coat.
4. Warm the tortillas or taco shells.
5. To serve, spoon some of the coleslaw mixture onto each tortilla or taco shell, top with a fish fillet, and sprinkle with cheddar cheese.  Add a tablespoon or so of salsa.

Recipe Notes:
- Bottled lime juice may be substituted for fresh, in a pinch, but fresh is definitely tastier.
- Monterey Jack cheese or a grated Mexican blend of cheeses may be used in place of cheddar.


Homemade mango salsa is the absolute best with fish tacos. Here's the recipe I use (from Better Homes and Gardens New Cook Book) ...

Mango Salsa

In a medium mixing bowl combine:
1-1/2 cups peeled, chopped mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno pepper, seeded and finely chopped (more or less, to taste)
3 T. olive oil
1/2 tsp. finely shredded lime peel
2 T. lime juice
1 T. vinegar
1/4 tsp. salt
1/4 tsp. pepper

That's all there is to it! It's great fresh, but I like to allow the flavors to meld together for an hour or so before serving. Delicious!

2 comments:

  1. This is certainly an eye-catching piece. It makes me want to run to the grocery store for the ingredients. I'll have to give it a try this week.

    ReplyDelete
  2. Let me know how you like them, Claire. Every time Fred and I have them we keep saying, "These are SOOOOO good!"

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