![]() For Taco Bowls: Place your riced cauliflower or greens into a bowl and assemble your fish, mango salsa and red cabbage on top. Squeeze a lime over your fish and gently mix together.įor Tacos: Assemble your fish, mango salsa, and red cabbage into a tortilla. Wrap everything in a warm corn tortilla and serve. Fry the coated cod for about 2 - 3 minutes. Whisk together a simple frying batter for the cod. In a large bowl, stir to combine all the vegetables, mango and spices for the homemade salsa. (Your fish should still be juicy on the inside and lightly crispy on the outside.) Remove your fish from the pan and place on a clean plate or cutting board. Coat the sliced codfish in a spice mixture. Squeeze the remaining lime wedge onto the fish. Season the top side the same as you did before.Ĭook your fish for about 3-5 minutes each side, depending on the thickness of your fillets, flipping only once. Assemble the tacos: Use a fork to flake the fish apart into pieces. Place your fish, seasoned side down, into your pan. Gently rub the spices into your fish.ĭrizzle avocado oil in a medium sauté pan and set in on the stove over medium heat. Season your fish on one side with about half of your spice mixture or to your taste. Place your fish on a plate or cutting board and pat dry with paper towel. Add the mango, red onion, jalapeño and cilantro to the bowl with the dressing and toss until everything is evenly coated. In a small bowl, whisk together the lemon and lime juices, olive oil, honey or sugar, salt and black pepper until well combined. ![]() Squeeze fresh lime juice (we love this hand juicer) over the top of diced ingredients and add salt and pepper to taste. In a small bowl, combine your dry spices and herbs. Chop the mango, red onion, jalapeño and cilantro. How to Make Mango Salsa: In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped cilantro. Set your mixture in the fridge until it’s time to eat. Add the juice of your lime, cilantro and a sprinkle of salt and stir again. Set aside until it’s time to eat.Ĭombine your mango, bell pepper, jalapeno, and onion in a medium mixing bowl. If you’re opting for crema: combine your yogurt/sour cream, lemon juice and salt and stir to combine. Remove fish fillets from skillet, squeeze ½ teaspoon lime juice over, and set fish aside. Flip fish over and cook another 3 to 4 minutes, or until fish flakes easily. Once oil is hot, add fish and cook 3 to 4 minutes. ½ cup full fat greek yogurt or sour cream Heat cooking oil in medium skillet over medium heat. 1-3 fillets of fish (I prefer Mahi Mahi, but feel free to use your preferred fish)īell pepper (I prefer red, orange or yellow for this recipe) dicedġ jalapeno, roughly minced (I left the seeds in, but you can remove for a milder flavor)
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