Celebrate Cinco de Mayo with Grilled Fish Tacos with Mandarin Salsa

Published on by carol lou

I wish I had kept a log starting on day one of all of the dinners I have cooked since staying at home. This is by far the longest stretch of cooking I think any of us have encountered. So, for Cinco de Mayo celebrations this week here is a quick, easy and delicious recipe.

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Grilled Fish Tacos with Mandarin Salsa

Ingredients

  • SALSA
  • 1 15 oz can mandarin oranges, drained
  • 1 avocado, diced
  • 1-2 tablespoons finely chopped red onion (optional)
  • 1 teaspoon chili powder
  • YOGURT CREMA
  • 3/4 cup plain greek yogurt
  • 1 tablespoon lime juice, freshly squeezed
  • 2 teaspoons cumin
  • FISH
  • 1 piece white fish fillet per person, haddock, cod or what you have on hand
  • 1 tablespoon oil
  • cumin, chili powder and salt
  • corn tortillas
  • 1 – 1 1/2 cup shredded red cabbage

Instructions

  1. Salsa – combine the mandarin oranges, diced avocado, red onion and chili powder in a bowl, mix to combine.

    Yogurt Crema – combine the yogurt, lime juice and cumin, mix to combine

  2. Grilled Fish – Preheat your grill or oven to 350 degrees. In a cast iron skillet large enough to fit the fish fillets, drizzle the skillet with oil. Add the fillets and dust the fillets lightly with cumin, chili powder and salt. Grill or bake for 8 – 10 minutes or until the fish flakes easily.

  3. How to serve you tacos

    Heat the corn tortillas over the grill – turn the tortillas with tongs until lightly charred on both sides. This can also be done over a gas flame or in a dry skillet. Set warm tortillas in a towel-lined basket to keep warm.

    Place the shredded cabbage, salsa, and yogurt crema in serving bowls along side the fish and tortillas.